Barramundi with Curry Butter and Warm Tomato Salad
Barra is better buttered with a curry infused sauce for a weeknight flex of fast flavour. There's really nothing like a pan sauce to access that easy-won wow factor. Go ahead and serve these fish...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quitelike.com.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Serving bowl
- Measuring cup
- Spatula
- Spoon
- Stove
Ingredients
- 150g basmati rice
- 1 eschalot
- 250g cherry tomatoes
- 1 garlic clove
- 20ml fish sauce
- 60g baby spinach leaves
- 2 skin-on barramundi fillets
- 1 piece ginger
- 1 bunch coriander
- 1 tsp Malaysian curry powder *
- ½ lime *
- ½ tsp caster sugar
- 20ml (1 tbs) vegetable oil
- 50g butter
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