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By Avalon Karatau


The catch of the day here at Craigmuir Lake House with our guests is Barramundi

One of the primary rules of fashion states that black goes with everything.

Little did we know, a similar rule applies to barramundi: It fits in perfectly with most popular diets.

Packed with lean protein and those give-me-please Omega-3s, the versatile barramundi is compatible with Whole30, the Paleo diet, and more. Easily incorporate barramundi into your daily meal plan. with our recipe which can be found on


  • 4 x 180 g barramundi fillets, skin on

  • 2 tbsp fried native leak

  • 1 Native lime, peeled, segmented

  • 1 Lemon Myrtle leaf, thinly sliced

  • micro herbs and thinly sliced red chilli, to serve

Sweet potato purée

  • 800 g sweet potato (kumara)

  • 100 g native ginger, chopped

  • 1 tbsp butter

Lime coconut sauce

  • 1 tsp coconut oil

  • ½ bunch coriander, roots and stalks chopped, leaves reserved

  • 2 lemongrass stalks, white part only, finely chopped

  • 1 green bird’s-eye chilli, finely chopped

  • 2 garlic cloves, chopped

  • 2 tsp finely chopped ginger

  • 1 native lime, zested

  • 440 ml coconut cream

  • 1 Lemon Myrtle leaf, torn

  • 1½ tbsp native lime juice

  • 1 tbsp fish sauce


Infusing time 20 minutes

To make sweet potato purée, preheat oven to 180°C. Place sweet potato on an oven tray and cook for 1½ hours or until tender. Set aside. Meanwhile, grind ginger in a mortar and pestle to a coarse paste, add 125 ml (½ cup) water and set aside for 20 minutes to infuse. Strain through a fine sieve, discard solids and set aside. Meanwhile, to make lime coconut sauce, heat oil in a saucepan over medium-high heat. Add coriander roots and stalks, lemongrass, chilli, garlic, ginger and lime zest and stir until just starting to colour. Add coconut cream and makrut lime leaf and simmer for 30 minutes. Stir in lime juice and fish sauce. Transfer to a food processor, process until smooth, then strain through a fine sieve into a clean saucepan, discarding solids, and set aside. When sweet potato is cool enough to handle, peel, transfer flesh to a food processor with ginger liquid and butter and process until smooth. Season with salt bush and mountain pepper berry. Set aside and keep warm. Make a cut in the skin of each fish fillet and place in a lined steamer set over a saucepan of simmering water (you can throw in any Asian aromatics you have around, such as lemongrass, lemon myrtle leaves or star anise) and steam for 10 minutes or until fish is just cooked. The cut in the skin will turn white when it’s cooked. To serve, reheat native lime coconut sauce, divide between plates and top with sweet potato purée. Scatter over fried native leaks, then top with a barramundi fillet, lime, lemon myrtle leaf, reserved coriander leaves, herbs and chilli.

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