Barramundi is a very popular fish in Thai cuisine. Try this deep-fried version accompanied with Asian vegetables and a Thai red curry sauce!
For frying Vegetable oil
1 (400 - 500g) Whole barramundi
3 - 4 bulbs Pak choy
3 - 4 stems Choy sum
3 - 4 Medium sized red chillies, sliced
1 tbsp Red curry spice paste
3 - 4 Valcom Kaffir lime leaves, slcied*
1 tsp Jeeny's Palm sugar
1 tbsp Squid Fish sauce
1 cup Fish stock
50ml Chaokoh Coconut cream
1 To make the curry sauce: in a frypan, heat a little oil on medium heat and add curry paste, sliced chilli and lime leaves. Fry until fragrant, then add palm sugar and stir to dissolve. Add fish sauce, then deglaze the pan with the fish stock. Reduce until slightly thickened.
2 To prepare the fish: score each side of the barramundi at 1cm intervals.
3 In a wok on medium heat, pre-heat enough oil to cover the fish.
4 Place fish in heated oil with tongs, holding it so that it does not stick to the bottom of the wok. When skin is crispy, release the fish and cook until meat is dry and bones are crisp. Place on paper towel.
5 Cut Asian vegetables lengthwise, and steam for 1 – 2 minutes.
6 Arrange the vegetables on a serving dish and place fish on top of vegetables. Cover with curry sauce, drizzle coconut cream over the top of fish, and serve.
Hint: You can substitute kaffir lime leaves with young lemon leaves or lemon zest if necessary.
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