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Thai Red Fish Curry featuring Barramundi
Course:
Main Course
Cuisine:
Asian Inspired, Thai
Keyword:
barramundi, fish fillet, red curry, Thai curry
Servings:
4
people
Author:
Steve Paris
This Thai red fish curry takes a succulent fillet of barramundi and poaches it in a lively broth of coconut milk and Southeast Asian flavours. Healthy and so delectable.
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Ingredients
Barramundi in Thai Red Curry
400
g
barramundi fillets
Australis Barramundi
2
Tbsp
vegetable oil
1
onion, finely diced
2
large mild red chillis, pips removed and diced
2
Tbsp
crushed garlic
1
Tbsp
grated fresh ginger
3
Tbsp
Thai red curry paste
300
ml
salmon head stock
or other fish stock
400
ml
coconut milk
1
Tbsp
fish sauce
1
juice of a lime
50
ml
salmon head stock
or water
1
Tbsp
cornflour
Garnish
Large red chilli, diced
Quarters of a lime
Coriander
Instructions
Barramundi in Thai Red Curry
Heat 1 Tbsp oil in a skillet
When smoking, lay the barramundi fillets in the skillet, skin side down.
Sear for 2-3 minutes until skin has become crisp. Reduce to a medium-low heat, remove the fillets from the pan and set aside.
Add the other Tbsp of vegetable oil to the pan together with the onion and diced chilli.
Sauté until the onion has softened.
Add the crushed garlic and grated ginger. Sauté until very fragrant, about 2 minutes.
Add the 3 Tbsp Thai red curry paste and stir to combine.
Slowly add the salmon head stock, stirring so that no lumps remain.
Add the coconut milk and fish sauce.
Bring the curry up to a simmer and simmer for 5 minutes.
Add the barramundi fillets to the pan, skin side up.
Poach the barramundi fillets until they reach an internal temperature of 60 degC.
Stir the Tbsp cornflour into the 50 ml salmon head stock to create a slurry.
Remove the barramundi fillets from the curry.
Stir the cornflour slurry into the coconut curry, together with the lime juice, stirring until it thickens a little.
Plating
Serve with sliced red chilli, coriander leaves, and a wedge of lime.
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