Darwin Barramundi Green Curry

Instructions

1. Cut the barramundi fillets into large bite-sized chunks, pat dry and season lightly with salt.
2. Heat a wok or deep skillet over medium-high heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant and the oil starts to separate.
3. Pour in the coconut milk and stir to combine. Add the bruised lemongrass stalks and kaffir lime leaves. Bring to a gentle simmer.
4. Add the broccolini and cook for 3 minutes. Then gently slide in the barramundi pieces.
5. Simmer for 6–8 minutes, turning the fish once, until cooked through and the sauce has thickened slightly.
6. Season with fish sauce and palm sugar. Taste and adjust balance — the curry should be fragrant, creamy and mildly spicy.
7. Remove lemongrass and lime leaves before serving. Ladle over jasmine rice and garnish with fresh coriander and a wedge of lime.

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