Marine Products Marketing | Thai Coconut Curry Poached Barramundi + Sautéed Spinach

Thai Coconut Curry Poached Barramundi + Sautéed Spinach

Thai Coconut Curry Poached Barramundi + Sautéed Spinach

Posted by marine_admin in Recipes 22 Dec 2015

Not quite a thick curry like you may be used to in Thai cuisine, we lightly poach barramundi in a flavorful red curry broth and serve with quickly sautéed spinach for a healthy meal that’s elegant enough for company.
Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 7-10 minutes
Total Time: 45 minutes approximately
2 tablespoons Olive Oil, divided
1 bag {700 g} Fresh Spinach, rinsed and dried {not baby spinach}
3 medium shallots, diced
2 {heaping} teaspoons of Thai Red Curry Paste
1-1/2 cups Low Sodium Chicken Broth
1 cup Light Coconut Milk
3/4 teaspoon Kosher Salt, divided
4 {200 grams Barramundi Fillets, thawed and skin removed
1/4 cup chopped Fresh Coriander leaves
1/4 cup chopped Fresh Parsley
2 Green Onions, sliced thin on the bias
1 whole Lime, juiced

Serve With:
2 cups cooked Jasmine Rice

In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium-high heat. Once hot add in the spinach. Use tongs to toss the spinach. Once it starts to wilt season with a pinch of kosher salt and coarse black pepper. Remove the wilted spinach to a clean bowl and set aside.
Wipe the skillet out with paper towel and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes.
Stir in the Thai red curry paste and then pour in 1-1/2 cups of chicken broth, the cup of light coconut milk and a 1/2 teaspoon of kosher salt. Stir, bring to a simmer and reduce by half.
Season the fillets with the remaining 1/4 teaspoon of salt. Next place the seasoned, skinless Barramundi fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7-8 minutes or until the fish is opaque and flakes easily with a fork.
Meanwhile combine the chopped coriander, parsley, sliced green onions and cut the lime in half. Reserve 1/4 cup for garnishing.
Divide the spinach among four shallow bowls, top with the fillets.
Quickly add the chopped coriander/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach.
Top with a little more fresh herbs and serve.

Sorry, the comment form is closed at this time.