Ingredients
250g Barramundi Fillet
1 cup vegetable oil
1 teaspoon of lemon myrtle
1 clove of garlic
1 chilli
Sauce
¼ cup coconut cream
50g ginger puree
½ lime sliced
30g butter
6 basil leaves
1 garlic clove
1 chilli
4 pink peppercorns
1 tablespoon soy sauce
¼ cup dry sherry
1 cup cream
Salt & pepper to taste
Description
Wild Barramundi Fillet Pan Roasted With Coconut Milk, Lime & Ginger - Lagoon's Signature Dish.
Australian Good Food Guide
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