Recipes

Ingredients 

• Wild Caught Barramundi Fillet 
• Red Chilli
• Coriander
• Deep fried curry leaves 

Mango Curry Sauce

• 2 tbsp vegetable Oil 
• 1 long red chilli, deseeded 
• 1 tbsp fresh garlic, minced 
• ¼ Red shallot roughly chopped 
• 1 Stick of lemongrass, white only finely sliced
• ½ tbsp fresh peeled ginger, finely sliced 
• ½ tbsp plum sugar or caster sugar 
• 10 gm cumin powder 
• Juice from ½ a lime 
• 100ml coconut cream 
• 1 tsp fish sauce 
• 1 tbsp coriander stems 
• Pinch of salt, sea salt flakes preferred 
• Pinch of turmeric (optional)
• 1 Mango, diced

Method (For Curry Sauce)

1. Place all curry sauce ingredients (except lime juice and coconut cream) in a food processor and blend until a smooth paste 
2. Heat 1 tbsp vegetable oil in a medium size saucepan. Once oil is hot, add curry paste over a low heat, mixing for 10-15 minutes to release aromas. Careful not to burn paste 
3. Add in coconut cream and lime juice. Remove from heat and set aside 
4. Prepare Barramundi by drying with paper towel, score skin with a sharp knife and lightly rub sea salt into skin.
5. Place a large frypan over medium to high heat. Press the skin side of the fish into the pan and hold down for 5-10 seconds. Cook on the skin side until golden and crisp, about 5-6 minutes. Gently turn fish over to finish cooking, about 3-4 minutes 
6. To plate, serve rice on a plate and pour over curry sauce, place fish on top of rice and garnish with coriander leaves, sliced red chilli, deep fried crispy curry leaves and a wedge of lime.