Top quality pan fried barramundi topped with a lusciously light and easy to prepare coconut curry sauce takes your flavour sensations to a whole new level. A must try!
30 Minutes. Gluten Free. Sugar Free. Dairy Free.
2 x 180g barramundi fillets
2 cloves of garlic
2 French shallots
1.5 tablespoons (in total) Herbies Amok Cambodian fish curry
1.5 tablespoons fish sauce
1 tin coconut milk (large)
2 tablespoons dried shredded coconut
3/4 cup long grain rice
Using absorption method, cook rice. Place the rice in a saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed. Cover pot, remove from heat and set aside for a minimum of 15 minutes.
For the curry, heat a small pot over a low heat with enough oil to cover the base. Add finely diced (or blended) garlic and shallots. Sauté until soft (5 minutes) then add the spices and stir to coat for 1 further minute. Add fish sauce and coconut milk, reduce and simmer until the liquid has reduced by half.
Pan fry barramundi
With a sharp knife cut two scores through the skin side of the fish in middle of the fillets. Brush with olive oil and season all over with salt and pepper. Place the fillets skin side down in a cold non-stick fry pan over a medium heat. Gently cook the fish for 4 - 6 minutes until the skin is crisp and golden. Turn and cook for a further 3 - 4 minutes. Remove from the pan and allow to rest while you get ready to serve.
Add the lemon juice to the curry sauce and season to taste. Divide rice between plates, top with the fish skin side up and pour curry sauce over the fish and top with the coconut threads.
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