serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp vegetable oil
- 1 brown onion, thinly sliced
- 3 large red chillies, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 cm x 2 cm piece ginger, thinly sliced
- salt and black pepper
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 400 g canned cherry tomatoes
- 400 ml coconut cream
- 2 tbsp fish sauce
- 1 tsp white sugar
- 4 x 150 g skinless barramundi fillets
- 1 cup loosely packed basil leaves, to serve
- lime wedges, to serve
Instructions
- Heat a large frying pan over medium heat, then add the oil, onion, chilli, garlic and ginger. Cook, stirring, for 5 minutes. Season with salt and pepper, then stir through the ground spices. Add the cherry tomatoes and coconut cream, then season with the fish sauce and sugar. Bring to a simmer.
- Cover and simmer for 10 minutes. Slide in the barramundi fillets and cook, covered for a further 5 minutes, or until the fish is tender and cooked through. Stir through the basil leaves to serve. Serve the barramundi express with lime wedges.
Photography by Jiwon Kim.
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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.
