Rice-Free Barramundi Curry

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs zucchini
• 1bunch coriander
• 2pcs barramundi fillets
• 10g Balinese seasoning
• 200ml coconut milk
• 15ml vegetable oil
• 10ml white vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Cut the onion into 2cm wedges. Halve the zucchini lengthwise, then thickly slice. Pick the coriander leaves, discarding the stems. Cut the fish into 4cm chunks.
2. Step 2 — Soften veggies
   Heat 1 tbs vegetable oil in a medium deep frypan over medium-high heat. Cook the onion and zucchini, stirring, for 2-3 mins until softened. Add the Balinese seasoning and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer curry
   Add the coconut milk, 2 tsp white vinegar, 1 tsp honey and 180ml (¾ cup) water to the pan and bring to the boil. Reduce the heat to medium-low and cook, covered, for 5 mins to develop the flavour.
4. Step 4 — Cook fish
   Add the fish to the curry and cook, covered, stirring occasionally, for 5-6 mins until the fish is cooked through (see Kitchen 101) and the veggies are tender. Remove the pan from the heat. Stir in half the coriander. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the fish curry among bowls. Scatter over the remaining coriander and enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Fisch, Sojabohnen, Sulfit