{"id":1805,"date":"2008-12-10T12:08:31","date_gmt":"2008-12-10T02:08:31","guid":{"rendered":"http:\/\/www.australiantropicalfoods.com\/?page_id=1805"},"modified":"2008-12-10T12:12:35","modified_gmt":"2008-12-10T02:12:35","slug":"taro-three-ways-with-crusted-barramundi","status":"publish","type":"page","link":"https:\/\/australiantropicalfoods.com\/index.php\/regional-recipes\/taro-three-ways-with-crusted-barramundi\/","title":{"rendered":"Taro three ways with crusted barramundi"},"content":{"rendered":"

Recipe courtesy SBS
\nhttp:\/\/www.sbs.com.au\/food\/recipe\/412\/Taro-three-ways-with-crusted-barramundi<\/a><\/p>\n

Ingredients<\/strong><\/span>
\nCoconut-crusted barramundi<\/span><\/strong>\"\"
\n170g piece wild barramundi
\n1\/3 cup shredded coconut
\n10 pieces crystallized ginger
\n2 fresh garlic cloves
\n2 kaffir lime leaves
\n\u00bc cup bread crumbs
\nSalt\/pepper
\n1\/3 cup of melted butter<\/p>\n

Sop Sop (Dunk Style)<\/span><\/strong>
\n1 large sweet potato
\n1 large taro (bunalong or Samoan pink)
\n\u00bd Japanese or Kent pumpkin
\n375ml coconut cream
\n2 kaffir lime leaves
\n2 cloves fresh garlic
\n1 – 2 eggs
\nSalt\/pepper<\/p>\n

Tempura Taro Stems<\/span><\/strong>
\n\u00bc cup plain flour
\n\u00bc cup cornflour
\n\u00bd tsp bicarb of soda
\n\u00bd tsp salt
\n1 cup chilled soda water
\nCrushed chilli to taste
\nCrushed ginger to taste
\n1 bunch taro stems, peeled and trimmed<\/p>\n

Taro Crisps<\/strong><\/span>
\n1 taro peeled and sliced on a mandolin at about 1-2 mm thick.
\nView conversion table<\/p>\n

Preparation<\/strong>
\nCoconut and ginger crusted barramundi
\nBlend the coconut, roughly chopped ginger, peeled garlic and lime leaves in a blender until bread crumb like.
\nAdd salt, pepper, breadcrumbs and melted butter and blend again to combine.
\nPlace the coconut mix on the top of the barramundi quite generously and place onto greased baking tray. Bake at 160-180 degrees for around 12-15 minutes.<\/p>\n

Sop-Sop<\/strong>
\nPeel and thinly slice all three vegetables on a mandolin at a 2-3mm thickness.
\nPlace in 3 separate bowls.
\nMix the coconut cream with lime leaves, garlic, eggs and salt\/pepper and divide evenly, pouring over the vegetables.
\nToss and place alternate layers of each vegetable into a lined baking tin. Bake at 160-180 degrees for 20-25 minutes.
\nCut out with a round cutter or cut into squares to prevent any wastage.<\/p>\n

Taro stems<\/strong>
\nWhisk all ingredients together to form a smooth batter.
\nPlace taro stems into batter and deep or shallow fry for three minutes.<\/p>\n

Taro Crisps<\/strong>
\n1 taro peeled and sliced on a mandolin at about 1-2 mm thick.
\nShallow or deep fry in hot oil for 3 minutes or until crispy. Salt to taste.
\nUse as a garnish on top of barramundi.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recipe courtesy SBS http:\/\/www.sbs.com.au\/food\/recipe\/412\/Taro-three-ways-with-crusted-barramundi Ingredients Coconut-crusted barramundi 170g piece wild barramundi 1\/3 cup shredded coconut 10 pieces crystallized ginger 2 fresh garlic cloves 2 kaffir lime leaves \u00bc cup bread crumbs Salt\/pepper 1\/3 cup of melted butter Sop Sop (Dunk Style) 1 large sweet potato 1 large taro (bunalong or Samoan pink) \u00bd Japanese or […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":542,"menu_order":9,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-1805","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/1805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/comments?post=1805"}],"version-history":[{"count":10,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/1805\/revisions"}],"predecessor-version":[{"id":1816,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/1805\/revisions\/1816"}],"up":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/542"}],"wp:attachment":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/media?parent=1805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}