Barramundi with aubergine

This is our family favourite and we often have it with brown rice or sometimes even on it’s own, if we want to eat light at dinner. The barramundi fish I buy varies from a whole fish, filleted whole fish to smaller pre cut fillets. It does not really matter. What does matter though is that you try to find a sustainably sourced barramundi. One that has grown in clean waters and has not been treated with growth hormones or antibiotics. Why I often choose barramundi is because it is a nutritious fish with abundant omega-3 fatty acids, which are essential for brain and heart health. It also is a great source of lean protein, you can get 34 grams of protein in 170 grams of barramundi fish fillet.

Serving size : 4

Ingredients:

1. 600 gms barramundi
2. 250 gms aubergine
3. 4 cups baby bok choy
4. 6 cherry tomatoes
5. 1/2 cup spring onions
6. 3 tbsp chopped ginger
7. 2 chilli padi (small green chillies)
8. 4 tbsp lemon juice
9. 1 lime skin
10. 1 tsp cracked black pepper
11. 2 tbsp sesame seed oil
12. 1 tbsp sesame seeds

Prep:

1. Slice the barramundi into small pieces (use a sharp knife in a sawing motion so that you do not break the fish)
2. Slice aubergine into thick quarters
3. Blanch the baby bok choy ( boil 4 cups of water in a pan with a tsp of salt and throw the baby bok choy just for a 10 seconds and strain out of the pan)
4. Slice the spring onions in rings
5. Slice the ginger into matchsticks
6. Chop the chilli padi into small pieces
7. Squeeze 1 or 2 whole lemons (depending on the size of the lemon)
8. Grate the skin off the lime
9. Roast the sesame seeds

Method:

Cooking the fish – pan 1

1. Warm 1 tbsp sesame oil in a pan
2. Add 1 1/2 tbsp of the sliced ginger
3. Add 1 tsp of the chopped chilli padi
4. Add 3 tbsp spring onions
5. Add 1 tsp himalayan salt
6. Cook all of above for a few seconds
7. Add all the tomatoes and aubergine
8. Cover the pan and cook on low fire for 5 min
9. Place fish in pan with the skin facing up so that it can absorb all the spices
10. Add 3 tbsp lemon juice
11. Add the lime skin rind
12. Add 1 tsp roasted sesame seeds
13. Cook for a further 5 mins

Cooking the baby bok choy – pan 2

1. In a second pan warm 1 tbsp sesame oil
2. Once warmed throw in the remaining ginger, chilli padi and spring onions
3. Add 1 tsp black pepper
4. Add 1 tbsp lemon juice
5. Add 1/4 himalayan salt
6. Add the baby bok choy and stir fry for a few seconds

Mix the contents of the two pans and serve!