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.

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