Thai Barramundi (gf/df) Recipe

Prepare and marinate fish

Pat the barramundi fillets dry with paper towels. Place in a shallow dish. Combine 3 tbs lime juice, 2 tbs gluten-free fish sauce, 1 tbs coconut aminos, minced garlic, 1 tsp brown sugar and 1 tsp ground white pepper in a small bowl. Pour over the fillets and turn to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Remove fillets from marinade and reserve the marinade for later use in the sauce if desired.

Make the curry sauce

In a small bowl or measuring cup, whisk together 1 cup coconut milk and 2 tbs red curry paste until smooth. Heat 1 tbs neutral oil in a medium skillet over medium heat until shimmering. Add sliced shallot and sauté 1–2 minutes until translucent. Add the curry-coconut mixture, 1 tbs fish sauce, 1 tbs lime juice, 1 tsp palm sugar and the sliced red chilies and torn kaffir lime leaves (if using). Simmer gently for 4–5 minutes, stirring occasionally, until sauce is fragrant and slightly thickened. Taste and adjust seasoning with a pinch more sugar, lime juice or fish sauce to balance sweet-salty-sour.

Prepare and cook vegetables

While the sauce simmers, heat the remaining 1 tbs oil in a second large sauté pan over medium-high heat. Add halved baby eggplant (or cherry tomatoes) and cook 2–3 minutes until they begin to soften. Add sugar snap peas and red bell pepper and stir-fry 2–3 minutes more until vegetables are bright and just tender-crisp. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Transfer vegetables to a plate and keep warm. If using eggplant that needs longer cooking, you can cover and finish for another 2 minutes.

Pan-sear the barramundi

Wipe the sauté pan and return to medium-high heat. Add a small splash of oil to coat. Season the fillets lightly with 1/4 tsp salt and a pinch of black pepper. When the pan is hot, place fillets skin-side down (if skin-on). Press gently with a spatula for 20–30 seconds to prevent curling. Cook skin-side down 3–5 minutes until the skin is crispy and the fish is opaque about two-thirds up the side. Flip carefully and cook 1–3 minutes more until the fish is just cooked through (internal temperature ~60°C/140°F) and flakes easily. For thicker fillets, finish in a 180°C/350°F oven for 3–4 minutes after searing.

Combine sauce and vegetables

If the sauce has thickened too much, thin with 1–2 tbs water or extra coconut milk. Add the cooked vegetables back into the skillet with the sauce and stir to coat and heat through for 1 minute. Stir in half of the thai basil and half of the chopped coriander.

Plate and garnish

Divide the sauced vegetables among 4 plates or shallow bowls. Top each portion with a barramundi fillet. Garnish with remaining thai basil and coriander, crushed roasted peanuts (if using), sliced chilies to taste and lime wedges on the side. Serve immediately with steamed jasmine rice or cauliflower rice for a gluten-free, dairy-free meal.