Give your meal a little zing! Chef Pete Hilcke shows us how to whip up a flavour-packed Thai Green Curry using fresh Humpty Doo Barramundi. The subtle taste of the Barra lets the curry flavours shine in the dish. Warm up mid week, or make it for a special occasion.
Like it spicy? Add some chopped chilli while cooking off the curry paste.
* If your Barra fillets have skin, it’s easier to remove cooked skin. Heat a pan to medium heat. Rub olive oil, salt and pepper into the skin and fry skin side down for 5 mins (before fillets are cooked). Set aside to cool, skin will peel off. Eat straight away, or use it to garnish your curry.