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 barramundi red curry
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.
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.