Recipe

Salt-crusted barramundi on baby buk choy with red curry sauce

  • 15 mins preparation
  • 1 hr 5 mins cooking
  • Serves 4
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Ingredients

Salt-crusted barramundi on baby buk choy with red curry sauce
  • 4 x (300g) whole baby barramundi
  • 3 clove garlic, sliced thinly
  • 1 tablespoon garlic salt
  • 2 tablespoon sea salt
  • 2 tablespoon peanut oil
  • 4 green onions
  • 10 centimetre piece fresh ginger (50g)
  • 1/4 cup finely shredded fresh coriander
  • 1/4 cup (70g) red curry paste
  • 3/4 cup (180ml) vegetable stock
  • 1/2 cup (125ml) water
  • 1 cup (250ml) coconut milk
  • 2 fresh kaffir lime leaves, torn
  • 500 gram baby buk choy, trimmed, halved

Method

Salt-crusted barramundi on baby buk choy with red curry sauce
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Score fish three times both sides; place on oiled wire rack over large baking dish. Press garlic into cuts, sprinkle with combined salts, drizzle with half of the oil. Bake, uncovered, about 30 minutes or until skin is crisp and fish is cooked as desired.
  • 3
    Meanwhile, slice onions and ginger into 5cm-long thin strips. Toss in small bowl with coriander; reserve.
  • 4
    Heat remaining oil in wok; stir-fry paste about 2 minutes or until fragrant. Add stock, the water, coconut milk and lime leaves, bring to the boil; simmer, uncovered, 5 minutes. Add buk choy; stir-fry until just wilted.
  • 5
    Serve fish with buk choy and red curry sauce; sprinkle with reserved coriander mixture.

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