Barramundi in green curry
Barramundi has white flesh and a clean taste, and the green curry brings aroma and creaminess without masking the texture of the fish.
Instructions
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Cook the rice ⏱ 12 min
Rinse the rice, put it with the water in a lidded saucepan and cook over very low heat, without lifting the lid.
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Let the rice rest ⏱ 10 min
Turn off the heat and keep the lid closed. Fluff the rice only after it has rested.
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Build the curry
Fry the curry paste in a little oil until fragrant. Add the Coconut Milk, the beans and the pepper. Simmer gently until the vegetables are tender but still vibrant. Adjust with fish sauce, sugar and lime.
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Prepare the fish ⏱ 10 min
Thaw the fillets in the fridge for 4-6 hours. Alternatively, for faster thawing, hold the sealed bag in cold water for 30-45 minutes or, even faster, under running cold water for 15-25 minutes. Pat them completely dry, salt only the skin and leave them uncovered while you finish the sauce.
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Brown the skin ⏱ 4 min
Heat a heavy pan with oil. Lay the fillets skin-side down and press lightly for the first few seconds so they don't curl.
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Flip and finish ⏱ 2 min
Flip the fillets and cook them until the flesh turns opaque, flakes apart and reaches at least 63°C in the center.
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Plate up
Divide the curry and rice into bowls. Lay the barramundi skin-side up and finish with basil and lime. Don't cover the skin with sauce.
Good to know
The fillets are usually 170-230 g, so the 63°C temperature decides the final moment. Judge the sauce by eye, not by timer. Add half the curry paste first if you don't know the intensity of the brand you're using.
Frequently asked questions
What is barramundi?
Barramundi is a fish with white flesh and a clean taste that does not get lost under the aroma of the green curry. The SeriosFood Barramundi Fillet usually weighs 170 to 230 g.
How do I get crispy skin on barramundi?
You pat the fillet completely dry, salt only the skin and lay it skin side down in the hot pan, pressing lightly for the first seconds so it does not curl. When plating you set the fish skin side up and do not cover it with sauce.
How do I quickly thaw barramundi fillet?
Best in the fridge for 4 to 6 hours, but if you are in a hurry hold the sealed bag in cold water for 30 to 45 minutes or under running cold water for 15 to 25 minutes. Then pat completely dry before cooking.
How much green curry do I use so it does not turn too spicy?
If you do not know the intensity of the brand, add half of the 2 tablespoons of paste first and taste. The Coconut Milk balances the heat and gives the sauce its creaminess.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Barramundi in green curry
Barramundi in green curry
Barramundi has white flesh and a clean taste, and the green curry brings aroma and creaminess without masking the texture of the fish.
Notes
The fillets are usually 170-230 g, so the 63°C temperature decides the final moment. Judge the sauce by eye, not by timer. Add half the curry paste first if you don't know the intensity of the brand you're using.
