John Myers
Barramundi with Red Curry and Vegetables
The perfect barramundi with red curry and vegetables recipe with a picture and simple step-by-step instructions.
- 4 piece Barramundi fillet a 150-200g
- 2 piece Carrots
- 1 piece Broccoli
- 1 piece Paprika
- 1 piece Onion
- 400 ml Coconut milk
- 70 g Red curry paste
- 1 tablespoon Sesame oil
- 250 g Rice
- Prepare: wash and cut all vegetables. Place the fish on a baking sheet with the skin facing down and brush with an oil that can be heated (e.g. rapeseed oil). Preheat the oven to 200 degrees Celsius and convection.
- When the oven is preheated, put the fish in it and let it cook in the oven for 15-20 minutes.
- Put on rice. 1 unit of rice to 2 units of water with salt. Bring to the boil, then take the pot off the stove, let it stand for about 5 minutes and let the rice cook with the remaining heat on the hotplate.
- Heat the sesame oil in a wok or pan and toast 1 teaspoon of the curry paste in it. Then add the coconut milk and 100ml water and bring to the boil. Then add the carrots first and after 5 minutes add the remaining vegetables to the curry. If you want, you can refine the curry with a little soy sauce or fish sauce.
- Finally, arrange the plate with the rice, curry and fish on top. Bon Appetit!
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