Filled with pork, prawns, peanuts and caramelised coconut, served with cucumber relish.
2 king prawns
250g barramundi fillet
1 cup vegetable oil
1 tspn lemon myrtle
1 clove garlic
50g ginger puree
1 garlic clove
1 tbsp soy sauce
¼ cup dry sherry
1 cup cream
Salt & pepper to taste
2 stalks of spring onion, julienned (reserve leaf for garnish; if desired, place in ice water to make it will curl up)
Place barramundi Fillet in a medium sized bowl and add vegetable oil, lemon myrtle, garlic clove and chilli. Mix well, cover and place in the fridge for 30 minutes.
While barramundi is marinating, preheat oven to 180C.
Bring a medium sized saucepan to a moderate heat.
Place prawns in saucepan on a medium heat to seal.
Melt the butter in the saucepan and add chilli, garlic and ginger.
Crack head off prawns to release flavour.
Once there is a nice colour to the ingredients, pour in the dry sherry and cook the alcohol out. Then add soy sauce and cream.
Reduce to a thick sauce consistency on a low-medium heat.
While sauce is reducing, place the barramundi on a baking tray and place in the oven for 12-14 minutes.
Once cooked, stir through shallots and place barramundi on a hot serving dish. Place prawns on top of barramundi.
Pour sauce over prawns and barramundi. Garnish with iced julienned spring onion leaves.
Recipe provided by Lagoon Seafood Restaurant