Barramundi Red Curry
Serves
4
Preparation
5
minutesCooking
15
minutesIngredients
1 1 punnet snow peas
1 1 red bullhorn chilli
1 1 broccoli
2 fillets 2 barramundi
1 1 tub red curry sauce
1 1 bunch coriander
1 1 lemon
2 cups 2 jasmine rice
- From your pantry
Olive oil
Method
- Cut ends off snow peas and peel off string attached to the sides. Cut red bullhorn chilli in half, remove seeds and slice into thin strips. Cut broccoli into small florets. Set all chopped vegies aside. Place fish on separate chopping board, remove skin prior to dicing. Cut into small 2-3cm cubes and set aside.
- In a casserole or pot, drizzle 1 Tbsp of olive oil, sauté chilli on high heat for about 3 minutes. Add red curry sauce, bring to the boil, add fish, broccoli and snow peas, gently submerging fish and veggies into sauce. Turn down to medium heat, place lid on, cook for another 3-4 minutes until fish is done.
- Remove the fish curry from heat and serve with a sprinkling of fresh coriander, a squeeze of fresh lemon juice and a side of rice.
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