in Thai Green Curry Sauce II

Barramundi Fish

Barramundi Fish

Adapted from Luna 2 Resort in Bali

Serves 2-4

  • 2/3 cup (150ml) fresh coconut cream or 1/3 cup (100ml) coconut oil
  • 3 tablespoons Green Curry Paste (can be found in Asian or specialty markets)
  • 4 Kaffir lime leaves
  • 1/3 cup (100g) nam pla fish sauce (found in Asian groceries)
  • ½ cup (100g) shaved palm sugar
  • 1 1/4 cups (300ml) coconut milk
  • 1 apple eggplant or long eggplant, sliced
  • 2 green Thai chilies, seeded and sliced
  • 1/3 cup (50g) bamboo shoot, sliced
  • 4 baby corns, halved
  • Two 10oz (285g) Barramundi skinless, boneless fillets
  • ½ cup (20g) Thai basil leaves, chopped


Heat a heavy based pan and add the coconut cream or oil. If using the coconut cream, keep cooking and stirring until it separates before you add the curry paste. If using the oil, fry the paste until fragrant and the oil is released.

Add the lime leaves and stir into the paste. Add the fish sauce and palm sugar moisten with coconut milk and bring to a boil. Taste for seasoning at this point if needed.

Add the eggplant, chilies, bamboo shoot, corn and fish. Reduce the heat to a simmer and continue to cook for 3 minutes. Fold or stir through the basil, remove from the heat and spoon into a serving bowl.

Serve with steamed Jasmine rice.

Note 1: You can adapt this recipe with other vegetables if desired. Use whatever is fresh and seasonal.

Note 2: Barramundi can be used in any recipe calling for a white fish such as cod, bass or haddock, or tropical fish such as red snapper, which it very much resembles.

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