Barramundi With Coconut Spinach

Serves 4

INGREDIENTS

2 Local Barramundi Whole Side Skin-on
150g kale
150g baby spinach

From Your Pantry

2 tsp vegetable or peanut oil
1 tsp ground turmeric
1/2 tsp dried chilli flakes (optional)
280ml can coconut cream
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp brown sugar
150g kale
150g baby spinach
1/4 cup (20g) shredded coconut

METHOD

1. Combine barramundi, oil, turmeric and chilli flakes, if using, in a large bowl. Season. Heat a large frying pan over high heat. Add the barramundi, skin-side down, and cook for 3 mins. Turn and cook for 2 mins or until just cooked through. Transfer to a plate and cover with foil to keep warm.
2. Combine the coconut cream, lime juice, fish sauce and sugar in a small bowl. Add the kale and spinach to the frying pan and cook for 1 min. Add the coconut cream mixture and cook, turning, for 1-2 mins or until the spinach just wilts and the sauce thickens slightly.
3. Divide the spinach mixture among serving plates. Top with barramundi. Sprinkle with the coconut to serve.

 Recipe and Image Credit: Coles via taste.com.au