Australian Barramundi Yellow Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1clove garlic
• 250g butternut pumpkin
• 1pcs bird's eye chilli
• 1bunch coriander
• 60g yellow curry paste
• 200ml coconut milk
• 150g green beans
• 1pcs lime
• 40ml fish sauce
• 20g shredded coconut
• 300g Australian barramundi fillets
• 15ml neutral-flavoured oil
• 10ml white vinegar
• 5ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Start prep
   Meanwhile, finely chop garlic, then using the flat side of a knife, mash to a paste (garlic used raw needs to be finely minced). Cut the unpeeled pumpkin into 2cm chunks (pumpkin skin is edible, but remove if you prefer). Finely chop the chilli, removing seeds if less heat is desired. Pick half the coriander leaves and reserve. Finely chop remaining coriander, including stems.
3. Step 3 — Cook curry
   Heat 2 tsp oil in a medium saucepan over medium-high heat. Cook the curry paste and three-quarters of the garlic, stirring, for 3 mins. Add the pumpkin, coconut milk and 2 tbs water and bring to a simmer. (It's important the curry doesn't boil or the coconut milk may separate.) Reduce the heat to medium and cook, partially covered, for 8 mins or until the pumpkin is tender.
4. Step 4 — Finish prep
   While the curry is cooking, trim the beans and cut into short lengths. Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Add the beans, lime zest, half the fish sauce, 1 tsp white vinegar and ½ tsp sugar to the curry and cook, stirring occasionally, for 3 mins or until the beans are just tender.
5. Step 5 — Cook fish
   Put the shredded coconut in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until golden. Remove from the pan. Pat the fish dry with paper towel, rub with 2 tsp oil and season with salt. Heat the same pan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through.
6. Step 6 — Make hot sour sauce
   Combine the chilli, chopped coriander, remaining garlic, 2 tsp lime juice, 2 tsp fish sauce*, 1 tsp white vinegar and ½ tsp sugar in a bowl. Fluff the rice with a fork. Divide the rice, curry and fish among bowls. Scatter with the coconut and reserved coriander. Serve with the hot sour sauce and lime wedges.

Allergens

Soy, Fish, Sulphites