Very Green Humpty Doo Barramundi Curry Recipe

 4 serves
15 mins
30min
EASY

Ingredients 

2 cups jasmine rice
400ml coconut cream
1 bunch coriander

3 spring onions

150g baby spinach
2 tbsp olive oil
1 tsp sesame oil
100g green curry paste
1 tbsp lime juice
1 tbsp palm sugar
2 tsp fish sauce
120g green beans
120g snow peas
2 bunches asparagus, woody ends removed, halved
1 green chilli, sliced
Fresh coriander, to garnish
Fresh mint, to garnish

Instructions

  1. Place rice in a saucepan with 4 cups of cold water. Bring to the boil. Reduce to low heat and cook for 10-12 mins or until liquid is absorbed. Fluff with a fork and set aside.
  2. Place coconut cream, coriander, spring onion and baby spinach in a food processor and blend. Set aside.
  3. Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.
  4. Place barramundi, skin-side down in the heated pan and cook for 7 mins, turn and cook for another 5 mins. Transfer to a plate to rest.
  5. Heat sesame oil in a wok, add curry paste and cook for 2 mins to release the flavours. Add coconut cream mixture and simmer. Add lime juice, palm sugar and fish sauce. Add green beans and cook for 3 mins. Add asparagus and snow peas and cook for a further 2 mins.
  6. Place barramundi in the sauce. Garnish with chilli, coriander and mint and serve with jasmine rice

Cook's note

Like it spicy? Add some chopped chilli while cooking off the curry paste.

* If your Barra fillets have skin, it’s easier to remove cooked skin. Heat a pan to medium heat. Rub olive oil, salt and pepper into the skin and fry skin side down for 5 mins (before fillets are cooked). Set aside to cool, skin will peel off. Eat straight away, or use it to garnish your curry.

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