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    • Barramundi with Coconut Curry Sauce

    Mark Sharron
    Medium difficulty
    35 minutes
    2
    Amount Per Serving: Calories 533; Fat 26g; Carbs 34g; Protein 37g
    Barramundi with Coconut Curry Sauce is a delicious, easy-to-make dish that will surely please your taste buds. This flavorful dish is made with barramundi fillets, olive oil, onion, garlic, ginger, red curry paste, and various spices for an aromatic and delicious sauce. The creamy coconut milk and fish sauce give the dish an aromatic and savoury flavour, while the lime juice and brown sugar add sweetness. This dish is served over steamed jasmine rice and topped with fresh cilantro for a fragrant and flavorful finish.
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    Ingredients

    • 2 pounds barramundi fillets
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 2 tablespoons fresh ginger, grated
    • 2 tablespoons red curry paste
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cinnamon
    • 1 can (14 ounces) coconut milk
    • 1/4 cup chicken or vegetable stock
    • 2 tablespoons fish sauce
    • 2 tablespoons freshly squeezed lime juice
    • 2 tablespoons packed brown sugar
    • Salt and freshly ground black pepper
    • Chopped fresh cilantro, for garnish
    • Steamed jasmine rice, for serving

    Method

    • Preheat the oven to 375°F.
    • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, stirring occasionally.
    • Add the ginger, red curry paste, turmeric, cumin, coriander, cardamom, and cinnamon and cook for 1 minute, stirring constantly.
    • Add the coconut milk, stock, fish sauce, lime juice, and brown sugar and bring to a simmer.
    • Season the barramundi fillets with salt and pepper and add to the skillet. Cover and cook for 8 minutes, until the fish is cooked through.
    • Transfer the fish and sauce to a baking dish and bake for 10 minutes.
    • Serve the barramundi with the coconut curry sauce over steamed jasmine rice and garnish with fresh cilantro.