RECIPE BY:

Matt Sinclair

INGREDIENTS :

• 90 ml Cobram Estate Light Extra Virgin Olive Oil
• 1 tin red curry paste
• 100 gm palm sugar
• 100 ml fish sauce
• 400 ml coconut milk
• 500 ml Massel Salt-Reduced Liquid Chicken Stock
• 4 kaffir lime leaves
• 2 limes
• 6 100gm portions Barramundi, skin off

GARNISH:

• 1 bunch Thai basil leaves
• 1 bunch Vietnamese mint leaves
• 1 bunch coriander leaves
• 1 bunch spring onion, finely sliced
• 250 gm bean shoots

DRESSING:

• 1/4 cup lemon juice
• 1/4 cup lime juice
• 2 Tbsp. grated palm sugar
• 1 inch ginger, peeled, finely grated
• 1 clove garlic, finely grated
• 2 Tbsp. fish sauce

METHOD :

• Heat oil in a heavy based saucepan over medium-high heat. Add curry paste and fry until it begins to deepen in colour and release the oil, approximately 6-8 minutes.
• Add palm sugar and fish sauce, stirring until dissolved. Add coconut milk, chicken stock and kaffir lime leaves and bring to the boil. Reduce heat and simmer for approximately 15 minutes to thicken and intensify flavour. Adjust seasoning to taste with sugar, fish sauce and lime juice.
• Prepare a bamboo steamer over boiling water and steam Barramundi fillets for 8-10 minutes. Season with salt.

GARNISH:

• In a food processor add lemon juice, lime juice, palm sugar, ginger, garlic and fish sauce and blitz until combined. Adjust to taste. Strain. Dress herbs just before serving.
• To serve, place red curry sauce on the base of bowl, add Barramundi fillet and top with dressed herbs.