Thai Coconut Fish Curry with Kabocha Squash | The Better Fish® Barramundi by Australis Aquaculture

Ingredients

• 2 ( 6 oz) The Better Fish® Barramundi Skinless Fillets, cut into 1 x 1-inch cubes
• Kosher salt and cracked black pepper
• 2 tablespoons cooking oil of your choice
• 1 yellow onion, diced (approx. 1 cup)
• 3 cloves of garlic, minced
• 3 teaspoons freshly grated ginger
• 1 0 oz kabocha squash, cubed (about half of a full squash), cubed , *see notes
• 3 tablespoons red Thai curry paste
• 1 (13.5 oz) can of coconut milk
• 1 tablespoon fish sauce , If you don’t have fish sauce, use soy sauce
• 1 tablespoon sambal oelek (chili garlic sauce), plus more for more heat if desired
• 1 lime, juice and zest , zest the lime prior to juicing it
• 1 cup (packed) roughly chopped kale
• 6 oz broccolini, roughly chopped