This is a really simple recipe & it is super tasty. I had a couple of really nice bits of Barramundi in my fridge, which is a very popular Australian river fish. It has a lovely texture & was perfect for this dish because it held it’s shape well after being cooked. You could use any full bodied white fish that is local to you.
Now if you want to be super clever you can even make your own red curry. The recipe is here. Don’t be scared of giving this a try because it is actually quite simple to do & it is a great way off letting of some steam by bashing a mortar & pestle!
- 2 white fish fillets
- 1 tablespoon of red curry paste
- 1 onion
- 1 clove of garlic
- ½ can coconut milk
- 1 tablespoon fish sauce
- Splash olive oil
- 2 tablespoons of slivered almonds
- Peel the garlic & onion. Crush the garlic & slice the onion.
- In a pan over a medium heat, drizzle a touch of olive oil & add the onion & garlic, saute for a minute.
- Add the red curry paste & saute until it becomes fragrant.
- Add the coconut milk & fish sauce, stir all the ingredients together until combined. Turn the pan to a low heat & let simmer slowly.
- Heat a separate pan on the stove & splash a dash olive oil in the pan. Place the dried fish fillets in the pan & gently brown for a couple of minutes on each side without cooking the fish through.
- Pour the curry sauce from the other pan over the fillets, turn the heat down low, pop a lid on the pan & let the fish cook for a few minutes until it starts to fall apart.
- Mean while, in a clean pan, gently toast the almonds over a low heat, watching very closely & tossing as they only take a minute.
- Serve the fish with a side of greens & top with toasted almonds.