food for thought

by michelle

barramundi stir-fry

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The name ‘Barramundi’ is borrowed from an Australian Aboriginal language and means ‘large-scaled river fish’. It has a sweet, mild taste and delicate texture which marries well with the sweet creamy flavours of Thai green curry.

Cut carrots and green beans into similar sizes. Drain a small tin of sliced bamboo shoots. Place all the vegetables in a steamer and steam for 5 minutes then set aside. Cut a barramundi fillet into pieces and drizzle with 1 tablespoon of fish sauce and a squeeze of lemon juice.  Heat 2 tablespoons of vegetable oil in a wok over high heat. Fry the fish until it begins to turn opaque then add the vegetables with 2 tablespoons of green curry paste and ¼ of a cup of coconut milk. Combine well. Serve garnished with fresh coriander (cilantro).


Written by michelle picker

November 29, 2012 at 9:41 am

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