See Also: BBQ barramundi in a Thai marinade(recipes)
barramundi(dictionary)
Thai fishcakes served with Thai cucumber salad(recipes)
Green Thai kebabs and pad Thai noodles(recipes)
Pad Thai (Thai Fried Noodles)(recipes)
Marinade(medicine)
marinade(dictionary)
marinade(2)(dictionary)
marinade(1)(dictionary)
Hot chilli marinade(recipes)

aubrietia (iou) and BBQ barramundi in a Thai marinade (recipes)


aubrietia (iou)



aubrietia noun. , aubretia. E19.
[mod. Latin Aubrieta, from Claude Aubriet (1668-1743), French botanist: see -IA1.]
Any of several dwarf trailing cruciferous plants of the genus Aubrieta, usu. bearing violet or purple flowers.
? Aubrieta is the original spelling of the name of the genus but in ordinary usage the form with -tia has been predominant.

BBQ barramundi in a Thai marinade (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



1kg/2¼lb barramundi fillet, trimmed and cut into 4 pieces160g/5½oz Thai marinade pastevegetable oilFor the nam jim:4 cloves garlic4 coriander roots2tsp sea salt2 long red chillies, de-seeded and chopped roughly2 long green chillies, de-seeded and chopped roughly2 wild green chillies 2 tbsp palm sugar40ml/1fl oz fish sauce80ml/2 ¾fl oz fresh lime juice6 red shallots, sliced thinlyFor the salad:100g/4oz green pawpaw, sliced thinly60g/2¼oz beansprouts, picked1 large Lebanese cucumber, halved and sliced thinly40g/1½oz roasted peanuts, roughly crushed8 cherry tomatoes, halved2 red shallots, sliced finely2 red shallots, sliced finely and fried until goldenvery small bunch of Thai basil, pickedvery small bunch of coriander, pickedvery small bunch of mint, pickedNote: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.



Method



1. Marinate the barramundi liberally in the marinade and leave for 1 hour.2. To make the nam jim, pound the garlic, coriander roots and sea salt in a mortar and pestle until well crushed. Don t reduce to a paste.3. Add the chillies and crush lightly. 4. Mix in the palm sugar, fish sauce, lime juice and shallots.5. The longer the nam jim sits, the more intense the flavour will be. Make it as close to serving time as possible for maximum freshness.6. Heat the BBQ or grill to medium, brush the barramundi lightly with oil and grill until just cooked.To serve:Mix all the salad ingredients together in a bowl and toss lightly with the nam jim. Arrange on plates and serve the grilled barramundi over the top and any excess nam jim over the top of the fish.