Ingredients
1kg/2¼lb barramundi fillet, trimmed and cut into 4 pieces
160g/5½oz Thai marinade paste
vegetable oil

For the nam jim:
4 cloves garlic
4 coriander roots
2tsp sea salt
2 long red chillies, de-seeded and chopped roughly
2 long green chillies, de-seeded and chopped roughly
2 wild green chillies
2 tbsp palm sugar
40ml/1fl oz fish sauce
80ml/2 ¾fl oz fresh lime juice
6 red shallots, sliced thinly

For the salad:
100g/4oz green pawpaw, sliced thinly
60g/2¼oz beansprouts, picked
1 large Lebanese cucumber, halved and sliced thinly
40g/1½oz roasted peanuts, roughly crushed
8 cherry tomatoes, halved
2 red shallots, sliced finely
2 red shallots, sliced finely and fried until golden
very small bunch of Thai basil, picked
very small bunch of coriander, picked
very small bunch of mint, picked

Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.

Method
1. Marinate the barramundi liberally in the marinade and leave for 1 hour.
2. To make the nam jim, pound the garlic, coriander roots and sea salt in a mortar and pestle until well crushed. Don t reduce to a paste.
3. Add the chillies and crush lightly.
4. Mix in the palm sugar, fish sauce, lime juice and shallots.
5. The longer the nam jim sits, the more intense the flavour will be. Make it as close to serving time as possible for maximum freshness.
6. Heat the BBQ or grill to medium, brush the barramundi lightly with oil and grill until just cooked.

To serve:
Mix all the salad ingredients together in a bowl and toss lightly with the nam jim. Arrange on plates and serve the grilled barramundi over the top and any excess nam jim over the top of the fish.