Steamed Barramundi with Lime Coconut Sauce by Pete Evans

paleo-cafe.com.au

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1 teaspoon coconut oil

2 teaspoons finely chopped fresh ginger

2 garlic cloves, chopped

1 green bird’s eye chilli, finely chopped

grated zest of 1 lime

½ bunch coriander with roots and stalks, chopped

2 lemongrass stalks, white part only, finely chopped

2 kaffir lime leaves

440 ml tin coconut cream

1 tablespoon palm coconut sugar (optional)

1 tablespoon fish sauce

1 ½ tablespoons lime juice

800 g sweet potatoes, unpeeled

1 tablespoon finely chopped

fresh ginger

1 tablespoon ghee

4 x 160 to 180 g barramundi fillets with skin

2 tablespoons crispy shallots - see recipe

1 lime, peeled, segmented

Directions at paleo-cafe.com.au

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