Baked Pandan Barramundi Fish Recipe

By On January 30, 2013 · 21 Comments · In Home Cooked, Malaysian Recipes, Recipes

I took a massive milestone step in life yesterday.

I crossed the line.

I left my young self behind and crossed over to the big 3-0 boundary. I can’t say that I feel any much different. I still tick the same boxes on forms (for the next four years at least).

I’m not too sure if I have many regrets in the past. All I can say is that the future is bright and full of shining possibilities and I’ve got my love and soul mate with me to accompany me!

I also know that there will be heaps of good food in front of me.

So here’s a green recipe to get my shiny 3rd decade started with you folks :) Enjoy our Baked Pandan Barramundi Fish recipe :)

Looking at this dish, it seems to resemble a deconstructed version of the Malaysian grilled fish known as otak-otak (or Otah) which directly translates to brain-brain from Malay. Not too sure why, as there are no brains involved in this dish (apart from using one’s intellect :P ).

Grilled otak-otak traditionally comes from the southern states of Malaysia such as Muar in Johor whilst the steamed versions are from the northern states, particularly in Penang. With strong Nyonya influences in this dish, you can be guaranteed a kick up in the taste factor :)

Baked Pandan Barramundi Fish Recipe

Ingredients:
(**for a tastier spice paste recipe, please follow my Malaysian basic spice paste recipe)

Spice Paste (pound 2 red chillies, 1 shallot, 2 cloves of garlic, 10grams of toasted Malaysian belachan (fermented shrimp paste) with a mortar and pestle)
2 x Barramundi Fillets (skinned & deboned)
Pandan (screwpine) leaves (enough to cover the bottom and top of your baking dish)
100ml of Coconut milk (you can add more if the surface of your baking dish is larger, it is needed to just coat an even thin layer before baking)
1 Tablespoon of Turmeric powder
Salt & white pepper to taste

Procedure:

Marinate the fish in the turmeric, salt and pepper for about 10-15 minutes, making sure that it is well coated.

Preheat your oven at 200 degrees Celsius.

In a baking dish, line the bottom with pandan leaves. Place the fish flat in the baking dish. Place a generous amount of spice paste (rempah) on the top of the fish. Take care to cover the entire surface.

Coat the top layer of the ingredients with coconut milk, making sure that it is a thin even layer.

Cover with more pandan leaves making sure that no gaps are exposed.

Place in preheated oven and cook for 10-15 minutes (or until cooked) on 180 degrees Celsius.

Take care when removing the baking dish from the oven.

Remove the top layer of pandan leaves before serving.

Serve hot with freshly steamed rice (or if you’re of the healthy option, a bowl of salad or Paleo Cauliflower Rice :) )

Guaranteed crowd pleaser :)

Do you love baked recipes as much as I do? I like that I don’t have to bother with the dish and have free time to do what I like (a glass or two of wine comes to mind). What are your favourite baked recipes?

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21 Responses to Baked Pandan Barramundi Fish Recipe

  1. CheezyK says:
    January 30, 2013 at 10:20 AM

    This looks and sounds delish … I think I could even get my non-fish eating Sparky to try it. I’m getting back into the baked recipes early this year too thanks to Melbourne’s lack of summer – favourite at the moment is a simple chicken cacciatore, partly because there’s basically no prep work but mostly because it’s really tasty!
    CheezyK recently posted..For ten wonderful days I relaxed.

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  2. Nic@diningwithastud says:
    January 30, 2013 at 1:17 PM

    Baked recipes are fab! I like the set and forget-ness of them lol. Your fish looks perfectly cooked. I really want to try this – the pandan would add such a good flavour!!
    Nic@diningwithastud recently posted..Coconut and Mango Sago

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  3. Heidi - Apples Under My Bed says:
    January 30, 2013 at 3:30 PM

    I’ve so been wanting to try a recipe like this, Ben would go mad for it. Looks sooooo yum. & high five for baked dish love!
    Heidi xo
    Heidi – Apples Under My Bed recently posted..Bircher Muesli Pancake for One

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  4. Hannah says:
    January 31, 2013 at 5:20 AM

    Life is the best, the best, the best when it’s full of glorious promise and possibility. I’m so glad you’re shining!

    P.S. I’d totally love this. Woot!
    Hannah recently posted..Mini Mint Choc Chip Protein Cookies, No-Bake and Vegan

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  5. theragingcook says:
    January 31, 2013 at 9:29 PM

    Happy Birthday again! Hope you had a lovely celebration :D

    Mmmmm I like the sound of this dish, although I’m just not too big a fan of the “earthy/gamey” taste of barramundi lol. I must try this with another species of fish… hrmm cod/flounder/trout… mmm mmm

    Reply
  6. Kelly says:
    February 3, 2013 at 12:36 AM

    Wow! That looks absolutely delicious! I can almost smell it from here. I love bake recipes too, the oven is my best friend.
    Kelly recently posted..Vanilla and Earl Grey Ice Cream

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  7. Kelly says:
    February 3, 2013 at 12:37 AM

    Oh, Happy Belated Birthday!
    Kelly recently posted..Vanilla and Earl Grey Ice Cream

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  8. Iron Chef Shellie says:
    February 6, 2013 at 1:26 PM

    Sounds like a zombie dish.. brain-brain! Braiiiiiins….
    Happy birthday again! x
    Iron Chef Shellie recently posted..Cheat’s Bombe Alaska

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  9. Julie says:
    February 6, 2013 at 5:18 PM

    super love this recipe will try it soon :) .
    Julie recently posted..Melon Ice Blocks

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  10. Agnes says:
    February 16, 2013 at 9:18 PM

    Babe, it’s down hill all the way. I’ll see you at the bottom. :p
    Agnes recently posted..Chinese Roast Pork Belly

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