4 Barramundi fillets skin on
1 tablespoon coconut oil
4 tablespoons green curry paste
4 kaffir lime leaves torn
2 long green chillies deseeded and sliced
150ml coconut cream
1 cup fish stock
2 tablespoons fish sauce
30g coconut sugar
12 pea eggplants
1 carrot peeled and finely sliced
Salt and pepper
Oil for frying
Coriander leaves, lime cheeks and steamed jasmine rice to serve


1. Season Barramundi with salt and pepper on both sides
2. Heat oil in a non-stick pan over medium heat
3. Brown fish well skin down 2-3 minutes turn cook a further 2 minutes
4. Remove and set aside. Peel off skin and crisp in a hot oven
5. Heat coconut oil in a large fry pan over medium heat
6. Add curry paste, lime leaves and chilli, stir fry 1 minute
7. Stir in coconut cream, stock and fish sauce
8. Cook stirring 1 minute add pea, eggplants and carrot
9. Reduce heat simmer 6 - 8minutes
10. Add Barramundi fillets to sauce and continue to simmer a further 5 minutes
11. Garnish with coriander leaves, steamed rice, limes leaves, lime cheeks
12. Serve with crispy Barramundi skin


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