Thai Green Curry Barramundi

Pat dry the Whole Barramundi (1) with a paper towel. Marinade the fish with Sea Salt Flakes (2 tsp), Freshly Ground Black Pepper (1 pinch), and Oil (1 Tbsp).

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.

Place a saucepan over medium heat. Add Oil (1 Tbsp), paste from mortar and pestle, and Green Curry Paste (4 Tbsp). Stir fry until aromatic.

Add Carrots (2) and Celery (2 ribs) and stir fry for a minute. Add Fish Stock (3/4 cup), Granulated Sugar (2 1/3 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.

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.

Put the tray into shelf 3 (middle of the oven) for 20-25 minutes.

Transfer fish and vegetables to a plate and pour over the sauce. Garnish with cilantro leaves and Lime Wedges (1). Serve.