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  • Barramundi with Coconut Curry Sauce

    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve the barramundi with the coconut curry sauce over steamed jasmine rice and garnish with fresh cilantro.