Seared Barramundi with Red Curry Paste Sauce

Cook Time 20 minutes

Servings 2

Ingredients

2 tbs. coconut oil
2 x 180g barramundi fillets, skin on
Salt and pepper
1 tbs. Thai red curry paste
¾ cup coconut cream
½ tbs. fish sauce
½ tbs. soy sauce
Juice of ½ lime
4 spring onions, finely sliced
1 tsp. fresh ginger, minced
1 bunch English spinach, roughly chopped

Method

Heat 1 tbs. of the oil in a medium saucepan. Add the curry paste and cook for 1 minute. Add the coconut cream, fish sauce and soy, and bring to the boil. Cook for 4-5 minutes or until thick and fragrant, and then add the lime juice.

Heat the remaining oil in a large non-stick pan over a medium to high heat. Pat the skin dry and score. Season with salt and pepper and cook skin side down for 3 minutes. Turn over and cook for a further 2 minutes, and then remove to rest.

Using the same pan, pour a little more oil and sauté the shallots and ginger for a 1 minute before adding the spinach. Cook until wilted.

Divide spinach between two plates, place the fish on top and drizzle the sauce around the plate.