This flavorful dish is so simple to make. Barramundi is a popular Australian fish, often sold here, but you can substitute snapper, cod, or mahi-mahi. Cans of Thai curry paste and bottles of Vietnamese fish sauce are readily available in supermarkets or online. I’m partial to the Maesri brand of curry paste and Three Crabs fish sauce for its milder aroma.
Ingredients
- One 4-ounce can green curry paste
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 cup unsweetened coconut milk
- 1 red bell pepper, seeded and thinly sliced 1 small serrano, seeded and diced
- 2 tablespoons fresh lemon juice
- 2 teaspoons fish sauce
- 2 barramundi fillets, each 6 to 8 ounces Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup edamame
- Optional garnishes: cilantro or Thai basil
Directions
Step 1
Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper; set aside.
Step 2
In a medium bowl, combine the curry paste, 2 tablespoons extra virgin olive oil, coconut milk, bell pepper, serrano, lemon juice, and fish sauce. Set aside.
Step 3
Lightly season the fish with salt and pepper and arrange in a single layer on the prepared sheet pan. Carefully pour the curry mixture over the fish. Cover tightly with foil. Bake for about 25 minutes, or until an instant-read thermometer reaches 145°F. Divide between two plates or bowls and add equal amounts of edamame and, if desired, cilantro or Thai basil.
Serves 2