Laksa Roasted Fish with Coconut Lime Potatoes

Tammi Kwok

Inspired by Laksa - the fragrant spiced coconut noodle dish that I've grown up with - I've created this recipe for Laksa Roasted Fish with Coconut Lime Potatoes, just in time for Lent! Featuring a whole side of wild barramundi, this dish of roasted fish and potatoes is great to share as a family, and provides a unique twist on an old favourite.

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Prep Time 20

Cook Time 1

Servings 8

Ingredients

For the fish

1 kg fillet of wild barramundi scaled and pin-boned
6 tsp laksa lemak spice mix*
3 tsp tamarind paste
2 tbsp fish sauce
2 tbsp coconut oil for frying

For the Coconut Lime Potatoes

1 kg washed yellow potatoes
400 g 1 can coconut cream
2 tbsp coconut oil
Zest of 2 limes
Salt and Pepper

For the Shallot and Lime Quick Pickle

2-3 large french shallots
Juice of 2 limes
1 tbsp sugar
1 tsp salt
1 tsp fish sauce
1 bird's eye chilli finely chopped**
2 extra limes to serve

Instructions

For the potatoes

Heat your oven to 220C.
Peel and cut the potatoes into serving size pieces.
Place into a large pot with 1 tbsp salt with coconut cream.
Add just enough water to cover the potatoes and bring to the boil.
Boil till just tender, and drain.
Strain the potatoes and return to hot empty pot.
Give the potatoes a good shake with 1 tbsp oil - roughing up the outside of the potatoes causes it to crisp up better.
Place the potatoes into a large roasting tray in a single layer, and season with some salt and pepper.
Roast till the potatoes are golden, about 30-40min.

For the fish

Mix the fish sauce, tamarind paste, and spices in a small bowl.
Spread the paste all over the barramundi fillet and leave to marinade for 5-10 minutes.
Heat coconut oil in a very large, wide frying pan on high heat.
Place the fish skin side down into the pan, and sear till the skin is golden and lightly crispy.
Remove hot potatoes from oven and toss with coconut oil.
Place the fish meat side down onto the hot, roasted potatoes, and return to the oven.
Turn the oven down to 200C, and roast for 10-15 minutes.
Rest fish for 5 minutes.

For the quick pickle

Finely slice the peeled shallots and place into a small bowl.
Zest the limes, and reserve the zest.
Juice 2 large limes onto the shallots, and mix with fish sauce, salt, sugar, and finely chopped chilli.
Leave to pickle for 10-15 minutes.

To Serve

Sprinkle lime zest over the top of the roasted fish and potatoes, and scatter over some of the pickled shallots.
Serve rest of quick pickle on the side.

Notes

*You can also mix in a laksa paste, if you wish. I bought my laksa lemak spice mix from Gewurzhaus in Sydney.
**I love my chilli nuclear, so I add loads of chopped chilli to the pickle. If you'd like, you can also use the large red chillies, which are more fruity and less spicy.