Balanced Coconut Curry Barramundi Soup

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 2clov garlic
• 2pcs barramundi fillets
• 10g vadouvan curry powder
• 200ml coconut milk
• 20g shredded coconut
• 50g baby spinach leaves
• 10ml vegetable oil
• 8ml soy sauce
• 5ml white vinegar

Method

1. Step 1 — Prep ingredients
   Cut the unpeeled sweet potato into 2cm chunks. Crush or finely chop 2 garlic cloves. Put the fish on a board and, using a sharp knife, carefully slice between the skin and the flesh to remove the skin (see Kitchen 101). Cut the fish into 3cm chunks.
2. Step 2 — Start soup
   Put the curry powder, garlic and 2 tsp vegetable oil in a medium saucepan over medium-high heat. Cook, stirring, for 30 secs to infuse the oil. Add the sweet potato, coconut milk and 300ml water and bring to the boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 mins or until the sweet potato is just tender.
3. Step 3 — Toast coconut
   Meanwhile, put the coconut in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
4. Step 4 — Finish soup
   Add the fish to the soup and cook, stirring occasionally, for 4 mins or until the fish is cooked through. Add the spinach, 1½ tsp soy sauce and 1 tsp white vinegar and stir for 1 min or until the spinach is wilted. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the soup among bowls, scatter with the toasted coconut and enjoy!
6. Step 6 — Kitchen 101
   To remove fish skin, make a slight incision with a sharp knife between the flesh and skin. Grip the skin tightly and slice in a downward motion, pushing the blade into the skin. If you prefer to leave the skin on, simply cut the fish into 3cm chunks and continue as instructed.

Allergens

Sojabohnen, Fisch, Sulfit