Barra Quenelles in Vietnamese Coconut Broth

by Scott Bagnell



Cook time:

30-40 minutes


Choux pastry dough

  • 125ml water
  • 45g unsalted butter
  • ½ teaspoon salt
  • ½ cup flour, sifted onto a sheet of paper
  • 3 eggs, beaten


  • 450g barramundi, skin and bones removed, cut into cubes, chilled in freezer until ½ frozen
  • 3 egg whites, cold, whisked until frothy
  • Chilled Choux pastry dough
  • 250ml creme fraiche
  • 1 tsp Salt, ½ tsp pepper, ¼ tsp nutmeg
  • 1 garlic clove, cut in half
  • 2 slices ginger
  • 1 makrut lime leaf
  • 2 tsp salt, extra

Vietnamese coconut broth

  • 2 stalks of lemongrass, cut into batons and crushed
  • 5 makrut lime leaves, crushed
  • 2.5cm piece of ginger, sliced
  • 2 shallots, chopped
  • 4 cloves of garlic, chopped
  • 2 tbsp tomato paste
  • 2 cups crab, shellfish or fish stock
  • 400ml can coconut cream
  • 50g palm sugar
  • 3 tbsp fish sauce


  • ¼ cup coriander leaves for serving
  • 1 lime cut into small wedges
  • 1 red long chilli, sliced for serving
  • 1 cup Bean sprouts
  • Fried onions


For the Choux party dough:

  1. In a small saucepan add water, butter and salt and bring to a boil.
  2. Add the flour all at once and beat vigorously for 3-5 minutes over low heat until the mixture forms a ball.
  3. Add mixture to a stand mixer and beat in egg mixture until dough is shiny and just falls off beaters (you may not need all the egg). Wrap with plastic wrap and chill in fridge.

For the Quenelles

  1. Place barramundi into food processer and puree until smooth.
  2. With the blades running, gradually add the egg whites.
  3. Add mixture back to cleaned stand mixer and beat in the chilled choux pastry dough, then creme fraiche, salt, pepper and nutmeg. Wrap with plastic wrap and chill in fridge.
  4. To poach the dumplings, fill a shallow stockpot with water, add extra salt, garlic clove, ginger and makrut lime leaf and bring to a simmer.
  5. Dip a large tablespoon in the pan of hot water, then take a spoonful of mixture and shape, forming an oval. Drop the dumpling into the simmering water and simmer 5 minutes.
  6. Lift them out with a slotted spoon and drain on paper towels.

For the Vietnamese Coconut broth

  1. In a large saucepan, fry lemongrass, lime leaves, ginger, shallot, and garlic and cook until soft.
  2. Add tomato paste, palm sugar and fish sauce and cook for 2 mins.
  3. Add shellfish stock and coconut cream and bring to a boil. Simmer for 10 minutes.
  4. Taste the broth and adjust with additional fish sauce, sugar, or stock to your taste.
  5. Strain the broth, discard solids and add broth back to the pan. Place the quenelles in the pan and cook for 4-5mins minutes.
  6. Transfer the quenelles to serving bowls, ladle the soup in the bowl, garnish with toppings.

Barra Quenelles In Vietnamese Coconut Broth by Scott Bagnell