A quick and tasty dinner, this crispy skin barramundi recipe gets an extra hit of flavour from a homemade green curry paste.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Reserve 1/4 cup coriander leaves. Coarsely chop the remaining coriander leaves and stems. In a food processor, process the chopped coriander, chilli, lemongrass, shallot, ginger, lime leaves, garlic and 1 1/2 tbs oil until smooth and well combined, stopping the machine and scraping the side occasionally.
Heat a large heavy-based saucepan over medium heat. Add coriander mixture and cook, stirring, for 5 mins or until aromatic. Stir in coconut milk, fish sauce, sugar, salt and 1/2 cup (125ml) water. Bring to a simmer. Cover and cook for 5 mins or until the mixture is aromatic.
Add the baby broccoli, cauliflower and pak choy. Cover and simmer, stirring occasionally, for 5 mins or until vegetables are tender. Remove from heat and stir in the lime juice.
Meanwhile, lightly score the skin of each barramundi fillet. Pat dry with paper towel. In a large frying pan, place remaining oil and swirl to coat the base of the pan. Sprinkle salt all over the barramundi and place, skin-side down, in the cold pan. Place over medium-high heat and cook, pressing down on the barramundi occasionally, for 5 mins or until the skin is golden brown and crisp. Turn and cook for a further 2-3 mins or until cooked through.
Divide rice among serving plates. Spoon curry and vegetables around rice. Top with barramundi and sprinkle with reserved coriander leaves.
Serve with lime wedges
COOK. STORE. SAVE.
Want to get the best out of your barramundi every time? Try Curtis’ cooking tips which he shares with his recipe for Seared Barramundi with Corn Salad.