Australian coconut spiced barramundi recipe on Mel and Sue

Australian chef Dwain Watkins serves up coconut spiced barramundi to celebrate Australia Day on Mel and Sue.

The ingredients are: 4 Barramundi fillets, 2 cloves garlic, minced, 2 tbsp coriander stalks, finely chopped, 3 round shallots, finely chopped, 1 piece (2 inch) fresh ginger, minced, 2 stalks fresh lemongrass, trimmed and minced, 1 birds eye chilli, minced, 2 tbsp sunflower oil, ½ tsp shrimp paste, 1 tin coconut milk, 1 lime, juice & zest, 1 tbsp fish sauce, 1 tbsp light brown sugar and 2 kaffir lime leaves, very finely shredded.

For the greens: 200g broccoli florets, 200g sugar snap peas, 2tbsp toasted pine nuts, Drizzle extra virgin olive oil, Salt and pepper.

To serve: 375g dried egg noodles, cooked to packet instructions, 1 tbsp coriander, chopped and 1 tbsp parsley, chopped.