This is one of Peter Evans’ recipes and a favourite in my home. Barramundi is one of my favourite Australian fish. It is found in the rivers in the Kimberly and Pilbara regions of Western Australia. It is firm and moist and very easy and quick to cook.
1/2 cup coconut milk
2 tablespoons red curry paste
2 tablespoons finely sliced kaffir lime leaves
1 long red chilli, sliced thinly
2 tablespoons fish sauce
2 tablespoons finely grated palm sugar
1 tablespoon lime juice
4x100g Barramundi fillets (or any white-flesh fish)
sprigs of Thai basil and lime halves for serving
1- Heat the oven to 180C or 160C (fan-forced oven).
1- Combine the coconut milk, red curry paste, kaffir lime, chilli, fish sauce, palm sugar and lime juice in a small bowl.
2- Lay four 30cmx30cm pieces of baking paper on a bench. Place a fish fillet in the centre of each.
3- Spoon 2 to 3 tablespoons of coconut milk mixture over the fillets, then sprinkle with sliced kaffir lime leaves and sliced red chilli.
4- Fold the paper to close the fish or tie string around the paper. Place the fish parcels on a baking tray.
5- Bake the parcels for about 8 to 10 minutes.
6- Serve the steamed fish with Thai basil leaves, and lime halves.
– This fish has so much flavour that all you need to serve it with is a nice bowl of warm Jasmine rice.
– Do not forget to put a few drops of lime juice on top of the fish before eating it. Lemon adds another dimension to this dish.