Salt-Crusted Barramundi on Buk Choy with Red Curry Sauce
Ingredients Method 1.Preheat oven to 220°C (200°C fan-forced). 2.Score fish three times both sides; place on oiled wire rack over large baking dish.
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Ingredients
- 4 x (300g) whole baby barramundi
- 3 cloves garlic, sliced thinly
- 1 tablespoon garlic salt
- 2 tablespoons sea salt
- 2 tablespoons peanut oil
- 4 green onions
- 10 centimetre piece fresh ginger (50g)
- 1/4 cup finely shredded fresh coriander
- 1/4 cup (70g) red curry paste
- 3/4 cup (180ml) vegetable stock
- 1/2 cup (125ml) water
- 1 cup (250ml) coconut milk
- 2 fresh kaffir lime leaves, torn
- 500 grams baby buk choy, trimmed, halved
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