| We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Exclusive TV sneak peeks, recipes and competitions, Barramundi meen moilee (Ella Rubeli / Jimmy Shu's Taste of the Territory), Source: Ella Rubeli / Jimmy Shu's Taste of the Territory, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. https://www.sbs.com.au/food/recipes/barramundi-coconut-curry Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. | All herbs are fresh (unless specified) and cups are lightly packed. Explore a Taste of the Territory with Jimmy Shu on SBS Food and On Demand. To make the curry paste, use a mortar and pestle or small food processor to grind the lemongrass, chilli, ginger and garlic with a pinch of salt. If the mixture is too thick, thin with a little water. Simon’s Estuarine Barra is one of the few fish that has the flavour and the texture to stand up to a long cook and to stand its ground in his spicy, rich Indian curry. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. SBS acknowledges the traditional owners of country throughout Australia. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Gently add the fish pieces and poach in the coconut broth for just 6 minutes, until cooked through. Season the fish with a little salt and set aside. Stir in the curry paste for 2 minutes, or until fragrant, before adding turmeric, coconut milk and stock. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Available now where books are sold. Finish off by combining with the coriander stalks. 3. Reduce the heat to medium and cook, covered, for 6–8 minutes, adding the choy sum for the last 3 minutes of cooking. Finish by tearing up coriander and sprinkling on top. | All herbs are fresh (unless specified) and cups are lightly packed. Maggie’s salt water farmed Barra has a very similar texture and the saltiness is complimented perfectly with the sweet tang of a lemon confit and the warmth of ginger. Heat the oil in a deep frying pan over medium-high heat. SBS acknowledges the traditional owners of country throughout Australia. A traditional South Indian dish, it is also cooked in Sri Lanka, where it is known as ‘kiri maalu’, or ‘milk fish’. Add salt and sugar, then taste to check the seasoning. 2. Barramundi is perfectly paired with tropical ingredients in this fragrant coconut cream curry. Bring to a simmer and add the fish sauce, honey and lemon juice. Add the oil to thin it out and help it come together. With a good hit of ginger and turmeric, this one takes its cues from Southeast Asia, and has medicinal properties to boot. Serve in bowls with steamed rice. Recipe and images from Surfing the Menu by Dan Churchill and Hayden Quinn (Simon & Schuster Australia - $49.99). Making your own curry paste from scratch isn't as tough as it sounds, and goes a long way in the flavour stakes. Add the shrimp paste and continue to grind until combined. 1. Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. Add the coconut and cook for a further 1–2 minutes or until you achieve a nutty aroma. •To ensure the best flavour, smell dry spices before using to make sure they are fragrant. Add the tomato and cook for about 5 minutes. Garnish with fresh curry leaves and serve immediately with basmati rice. | All vegetables are medium size and peeled, unless specified. (Surfing the Menu by Dan Churchill and Hayden Quinn; published by Simon & Schuster Australia), Exclusive TV sneak peeks, recipes and competitions, green beans, trimmed and sliced on an angle, lemongrass stalk, white part only, finely chopped, urfing the Menu by Dan Churchill and Hayden Quinn (, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Season the fish with a little salt and set aside. Cook the eschalot for 3–5 minutes or until golden brown. | All eggs are 55-60 g, unless specified. 1. | All eggs are 55-60 g, unless specified. Lift the lid and add the barramundi fillets. Add the coconut cream and turmeric. Bring to the boil and lower the heat. 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