The name ‘Barramundi’ is borrowed from an Australian Aboriginal language and means ‘large-scaled river fish’. It has a sweet, mild taste and delicate texture which marries well with the sweet creamy flavours of Thai green curry.
Cut carrots and green beans into similar sizes. Drain a small tin of sliced bamboo shoots. Place all the vegetables in a steamer and steam for 5 minutes then set aside. Cut a barramundi fillet into pieces and drizzle with 1 tablespoon of fish sauce and a squeeze of lemon juice. Heat 2 tablespoons of vegetable oil in a wok over high heat. Fry the fish until it begins to turn opaque then add the vegetables with 2 tablespoons of green curry paste and ¼ of a cup of coconut milk. Combine well. Serve garnished with fresh coriander (cilantro).
michelle picker cooks 