serves
4-6
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Seafood
episode • Jimmy Shu's Taste of the Territory • cooking • 26m
G
episode • Jimmy Shu's Taste of the Territory • cooking • 26m
G
Ingredients
- 600 g barramundi fillets, skin removed, cut into cubes
- 2 tbsp vegetable oil
- 180 g sliced red onion
- 2 sticks lemongrass, bruised
- 3 red bird’s eye chillies, bruised
- 25 fresh curry leaves, plus more to garnish (optional)
- 15 g sliced ginger
- 200 g fresh tomatoes, cut into wedges
- 600 ml coconut cream
- 1 tsp powdered turmeric
- 1 tsp salt
- 1 tsp sugar
- Steamed basmati rice, to serve
Instructions
1. Season the fish with a little salt and set aside. Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. Add the tomato and cook for about 5 minutes.
2. Add the coconut cream and turmeric. Bring to the boil and lower the heat. If the mixture is too thick, thin with a little water. Add salt and sugar, then taste to check the seasoning.
3. Gently add the fish pieces and poach in the coconut broth for just 6 minutes, until cooked through. Garnish with fresh curry leaves and serve immediately with basmati rice.
Note
•To ensure the best flavour, smell dry spices before using to make sure they are fragrant.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Seafood
