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Sweet barramundi red curry


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About Thomas

I write because I can type. I can type because I have a keyboard.

I am a new age Australian resident that is experiencing this new continent with a fresh set of eyes. 

I write on a wide range of topics. Well, I write on food. There you have it, I write on a wide range of food as well. 


Forget pan-frying your barra, try this delectable curry instead.

I am a big fan of seafood. Maybe it is because I was brought up on the coast and weaned on a fishy diet from birth. So for me, one of the most interesting fish that I found when I moved to Australia was the barramundi.

Sweet and yummy.

Sweet and yummy. Pic: Shutterstock

In Australia, people tend to pan fry, barbecue or grill fish and have it with salad. It’s a great way to enjoy  barramundi, but there are other interesting ways to prepare it. Either wild or farmed, this very forgiving fish is easy to cook, has a moist, flaky texture and mild, sweet flavour.

Barramundi is widely used throughout Asia and is quite versatile, easily replacing bass or snapper in recipes. It is also extensively used in the Thai cuisine and is known as pla kapong there. That’s where this recipe comes from and it can serve up to 4 people (unless you have heavy eaters). The best part? It only takes 25-30 minutes to make.

Ingredients

  • 800g barramundi fillets, cut into large pieces
  • 225g can sliced bamboo shoots, julienned
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 1 cup fresh curry leaves (you can use basil as well)
  • Steamed jasmine rice, to serve
  • Small basil leaves, extra, to serve
  • Method

  • Add 1/4 cup of the coconut milk to a wok over high heat and cook, stirring for 5 minutes or until the coconut milk splits.
  • Add the curry paste and cook, stirring, for 1 minute or until aromatic.
  • Gradually stir the remaining coconut milk into the wok.
  • Reduce the heat to low and simmer for 8 minutes or until thickened.
  • Add the barramundi, bamboo shoots, fish sauce and brown sugar.
  • Cook for 4-5 minutes or until the barramundi is just cooked through.
  • Stir in the curry leaves. Serve with the rice and top with the extra curry leaves.
  • A great alternative to your Easter plans in case you do not want to have fried or grilled fish. Do you have something special plan for Easter lunch or dinner? Then share it with us on hotelnepal.

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