Steamed Barramundi with Red Curry
- Prep
- 10
- Cooking time
- 40
- Serves
- 2
Method
1- Heat the Cobram Estate Light Extra Virgin Olive Oil in a heavy based saucepan over medium-high heat. Add curry paste and fry until it begins to deepen in colour and release the oil, approximately 6-8 minutes.
2- Add palm sugar and fish sauce, stirring until dissolved. Add coconut milk, chicken stock and kaffir lime leaves and bring to the boil. Reduce heat and simmer for approximately 15 minutes to thicken and intensify flavour. Adjust seasoning to taste with sugar, fish sauce and lime juice.
3- Prepare a bamboo steamer over boiling water and steam Barramundi fillets for 8-10 minutes. Season with salt.
Garnish:
1- In a food processor add lemon juice, lime juice, palm sugar, ginger, garlic and fish sauce and blitz until combined. Adjust to taste. Strain. Dress herbs just before serving.
2- To serve, place red curry sauce on the base of bowl, add Barramundi fillet and top with dressed herbs.
Recipe from Matt Sinclair, The Cook's Pantry
Ingredients
90 ml Cobram Estate Light Extra Virgin Olive Oil
1 tin red curry paste
100 gm palm sugar
100 ml fish sauce
400 ml coconut milk
500 ml Massel Salt-Reduced Liquid Chicken Stock
4 kaffir lime leaves
2 limes
6 100gm portions Barramundi, skin off
Garnish:
1 bunch Thai basil leaves
1 bunch Vietnamese mint leaves
1 bunch coriander leaves
1 bunch spring onion, finely sliced
250 gm bean shoots
Dressing:
1/4 cup lemon juice
1/4 cup lime juice
2 Tbsp. grated palm sugar
1 inch ginger, peeled, finely grated
1 clove garlic, finely grated
2 Tbsp. fish sauce
