Modern Australian Thai Fish Curry
A Taste of Thailand: Exquisite Red Curry Baked Barramundi with Choy Sum
Craving a dish that’s both flavorful and healthy? Look no further than this delightful Thai Red Curry Baked Barramundi with Choy Sum.
This recipe perfectly balances the rich, aromatic spices of Thai red curry with the delicate flavor of Barramundi. The fresh, slightly bitter notes of choy sum complement it.
It’s a restaurant-quality meal you can easily recreate in your own kitchen.
A Symphony of Flavors:
This dish is a true celebration of Thai cuisine. The homemade red curry sauce, infused with lemongrass, garlic, and aromatic spices, creates a fragrant base.
Coconut milk adds creaminess and sweetness, while fish sauce provides a savory depth.
Cooking for a crowd or a Restaurant service:
You can use any firm white fish fillet or cutlet if Barramundi is not available.
Prepare the sauce separately and ladle on to the bottom of a large (warm) oatmeal style bowl. Garnish the sauce with your favourite blanched greens. Place the cooked Barramundi (or fish) on top of the greens for a pleasant, colourful presentation.
The Barramundi, with its firm, white flesh, absorbs the flavors beautifully. It becomes tender and flaky during the baking process. The choy sum adds a refreshing counterpoint to the richness of the curry. It offers a pleasant textural contrast.
Why Barramundi?
Barramundi, also known as Asian sea bass, is a fantastic choice for this recipe. Its mild flavor and firm texture make it ideal for absorbing the complex flavors of the red curry.
It’s also a healthy choice, packed with protein and omega-3 fatty acids. If you can’t find Barramundi, other white fish like cod or snapper would work well.
A Healthier Twist:
Traditional Thai curries can be quite rich. This recipe offers a slightly healthier option. Baking the Barramundi instead of frying it reduces the added fat.
The inclusion of choy sum adds a boost of vitamins and minerals. Garnish this Barramundi dish with a lime slice. Adding some crispy fried leek, carrot, and celery julienne will add texture and flavor.
Thai People Love there Red Curry, and so do Aussies
Historical Recipe Trivia:
Thai red curry is a staple of Thai cuisine, with its roots tracing back centuries. The use of coconut milk is a hallmark of Southern Thai cuisine. This is influenced by its proximity to coconut groves.
Barramundi is not native to Thailand. However, its mild flavor and firm texture make it an excellent substitute for traditional Thai fish in this adaptation.
Flavor Profile:
This dish offers a complex and harmonious flavor profile. The red curry paste delivers a spicy kick. It is balanced by the sweetness of palm sugar and the tang of lime juice.
The coconut milk adds richness and creaminess. The fish provides a delicate sweetness. The choy sum contributes a slightly bitter, refreshing counterpoint.
Wine Pairing Description:
A crisp, dry white wine like a Gewürztraminer or a Riesling pairs beautifully with this dish. The aromatic notes of these wines complement the fragrant spices in the curry.
Their slight sweetness balances the heat. A light-bodied rosé can also be a good option.
What’s Good About This Dish:
- Healthy: Lean protein, healthy fats, and plenty of vegetables.
- Flavorful: A complex blend of spicy, sweet, and savory flavors.
- Easy to make: Relatively simple to prepare, perfect for weeknights.
- Versatile: Can be adapted with other vegetables or fish.
- Easy Catering: Great dish for a dinner party or a crowd.
Recipe Overview:
This recipe involves two main components: preparing the red curry sauce and baking the Barramundi. The sauce starts with sautéing aromatic ingredients like onion, garlic, and lemongrass.
Then, they are simmered with red curry paste, coconut milk, and other seasonings.
The Barramundi fillets are then baked in this flavorful sauce until perfectly cooked. Steamed choy sum is served alongside for a full and balanced meal.
Thai Red Curry Baked Barramundi with Choy Sum Recipe:
Warning
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- 1 Skillet stainless steel
- 1 Large saucepan
- 1 Cutting Board
- 1 Chef's Knife
Ingredients
- 20 ml oil vegetable
- 150 g onion finely dshredded
- 2 cloves garlic finely chopped
- 1 each lemongrass finely chopped stalks
- 100 grams red curry paste adjust to your spice preference
- 400 ml coconut milk can
- 1 tablespoon fish sauce
- 1 ½ tablespoons palm sugar or brown sugar
- 1 tablespoon lime juice
- 880 g barramundi fillets cut into 220g or 7.5 oz fillets
- 2 bunches choy sum trimmed
- 400 g jasmine rice for serving
- 1 bch Fresh cilantro or Thai basil for garnish (optional)
total food cost
Preparation Time Estimate
ADJUSTABLE SERVINGS
Instructions
- Prepare the Red Curry Sauce: Preheat oven to 400°F (200°C). In a large sauce pan over medium heat, heat the vegetable oil. Sauté the onion, garlic, and lemongrass until softened and fragrant (about 5 minutes).
- Add the red curry paste and cook for another 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the paste.
- Pour in the coconut milk, fish sauce, palm sugar, and lime juice. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens. Put aside and keep warm or place in a bain-marie if in a restaurant kitchen.
- Heat a skillet and add a dash of oil. Season the Barramundi and gently place the fillets into a hot skillet, skin side down for extra crispness. Cook for 6 minutes.
- Transfer the skillet to the preheated medium hot ( 180℃ or 350℉ ) oven and bake for 6 minutes, or until the barramundi is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Prepare the Choy Sum: While the fish is baking, steam the choy sum until tender-crisp (about 5 minutes). You can also blanch it quickly in boiling water.
- Serve: Serve the baked barramundi over the steamed choy sum and curry sauce. Serve steamed on the side if desired. Garnish with fresh cilantro, shredded red capsicum, with celery julienne and Thai basil, if available.
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If you don’t have palm sugar, you can substitute brown sugar or honey.
Other vegetables like bell peppers, snap peas, or bamboo shoots can be added to the curry sauce.
For a richer flavor, you can use full-fat coconut milk.
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