Curtis Stone’s crispy barramundi with green curry

Method

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   Divide rice among serving plates. Spoon curry and vegetables around rice. Top with barramundi and sprinkle with reserved coriander leaves.