All Recipes

Whole Barramundi with Potato Curry

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Barramundi and Potato Curry, clean the barramundi and dry with a tea towel and score the skin on both sides. Set aside.
  • Place the long red chillies, chopped birds eye chillies, garlic, candlenuts, ginger, turmeric and 2 tablespoons grapeseed oil into a small food processor and process to a fine smooth paste.
  • Place remaining 1 tablespoon grapeseed oil into a large wok. Add the paste, Kaffir lime leaves, lemongrass, galangal and pandan leaves and cook, stirring, until slightly caramelised and aromatic, about 10 minutes.
  • Stir in the coconut milk and ½ cup water and bring to a simmer. Season with the fish sauce, coconut sugar and salt, to taste.
  • Slice the potatoes into ½ cm thick slices and add to the sauce. Simmer for 3 minutes.
  • Add the barramundi to the sauce and cook for 4 minutes on each side. Add the sliced birds eye chillies to the sauce.
  • Meanwhile, place 2 sheet of aluminium foil onto a large baking tray, ensuring they overlap and extend over the length of the tray. Arrange two pieces of banana leaf along the length of the tray, ensuring they overlap along the centre.
  • Using a slotted spoon, remove half of the potatoes from the sauce and place into the centre of the banana leaves. Transfer some lemongrass, galangal, kaffir limes and pandan leaves onto the potatoes.
  • Place the fish on top, then cover with remaining potatoes, lemongrass, galangal, kaffir lime leaves, pandan leaves and the green tomatoes. Spoon 3-4 tablespoons of the sauce over the top and finish with the Thai basil leaves.
  • Cover the fish with the remaining 2 sections of banana leaf and secure with toothpicks at each end. Enclose in the foil and bake until fish is cooked through, about 25 minutes. Remove from the oven and set aside.
  • Meanwhile, simmer the remaining sauce in the wok until reduced and thickened. Transfer to a small serving dish.
  • For the Fragrant Rice, place the coconut milk and 2 litres of water in a large saucepan. Add the lemongrass, pandan leaves and salt and bring to boil.
  • Add the rice and cook until tender, about 15 minutes.
  • Meanwhile, melt the ghee in a small saucepan over a low heat. Add the kaffir lime leaves. Remove from the heat and set aside.
  • Pour through a fine sieve into the rice and stir until evenly mixed through.
  • To serve, carefully lift the banana leaf parcel onto a serving platter. Add the Fragrant Rice and the curry sauce. Garnish with sliced red chilli.

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