Cooking Instructions
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Step 1
Pat dry the
Whole Barramundi (1)
with a paper towel. Marinade the fish with
Sea Salt Flakes (1/2 Tbsp)
,
Freshly Ground Black Pepper (1 pinch)
, and
Oil (1 Tbsp)
.
Step 2
Put
Kaffir Lime Leaves (4)
,
Lemongrass (1 stalk)
,
Fresh Cilantro (3 sprigs)
,
Curry Leaves (6)
,
Red Bird's Eye Chili Pepper (1)
,
Garlic (2 cloves)
, and
Lime Zest (1)
into a mortar and pestle. Grind until you have a fine paste. Alternatively use a food processor.
Step 3
Place a saucepan over medium heat. Add
Oil (1 Tbsp)
, paste from mortar and pestle, and
Green Curry Paste (1/4 cup)
. Stir fry until aromatic.
Step 4
Add
Carrots (2)
and
Celery (2 ribs)
and stir fry for a minute. Add
Fish Stock (3/4 cup)
,
Granulated Sugar (2 Tbsp)
,
Fish Sauce (2 Tbsp)
, and
Coconut Cream (3/4 cup)
. Bring to a boil then turn down to low heat. Simmer for 10-15 minutes.
Step 5
Preheat the oven to 120 degrees C (250 degrees F) steam. Place fish in a deep baking tray along with vegetables. Then pour the sauce into the tray with fish.
Step 6
Put the tray into shelf 3 (middle of the oven) for 20-25 minutes.
Step 7
Transfer fish and vegetables to a plate and pour over the sauce. Garnish with cilantro leaves and
Lime Wedges (1)
. Serve.
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