Crispy Skin Barramundi Green Curry

Serves 4

Time 45 minutes

Ingredients

4 barramundi fillets

1 tbsp vegetable oil

1 medium onion, finely diced

2 garlic cloves, finely chopped

1 tbsp ginger, grated

2 tbsp green curry paste

400ml coconut milk

1 tbsp fish sauce

1 tbsp lime juice

1 tbsp brown sugar

1 red chilli, sliced (optional for heat)

200g baby spinach

Fresh Thai basil leaves, to garnish

Cooked jasmine rice, to serve

Method

Begin by heating the vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing for about 2-3 minutes until softened and fragrant. Stir in the green curry paste, cooking for an additional minute to release the aromas.

Pour in the coconut milk, fish sauce, lime juice, and brown sugar, stirring well to combine. Bring the sauce to a gentle simmer, allowing it to cook for 5-7 minutes until it slightly thickens.

While the sauce is simmering, season the barramundi fillets with a pinch of salt. In a separate skillet, sear the fillets over medium-high heat for 2-3 minutes per side until they develop a golden crust.

Add the baby spinach and sliced chilli to the curry sauce, stirring until the spinach wilts. Carefully nestle the seared barramundi fillets into the sauce, spooning some sauce over each fillet. Let the fish simmer gently in the sauce for 3-4 minutes until it’s cooked through.

Serve the barramundi and sauce over jasmine rice, garnishing with fresh Thai basil leaves for a beautiful finish. This dish brings warmth and brightness to the table with its rich, Thai-inspired flavours.