Chef Darren Robertson has a delicious green curry recipe, with coconut cream and barramundi.


1 Australian farmed barramundi fillet (approx. 400 grams) – skin on
1 broccoli head, florets chopped, and stem sliced
1 cube of ginger
1 garlic clove
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp yellow mustard seeds
1 tsp turmeric
2-3 curry leaves
2-3 kaffir leaves
1 tin of coconut cream
1 cup of stock
1 tbsp of coconut oil
1 tbsp of fish sauce
1 lemon grass stalk


STEP 1: Toast cumin, coriander, yellow mustard and fennel seeds with a little bit of black pepper.

STEP 2: Blitz the seeds, ginger, garlic, lemon grass, turmeric, curry leaves and kaffir leaves in coconut oil.

STEP 3: Fry the mixture and add coconut cream and stock.

STEP 4: Season the barramundi with fish sauce and lime. Separately pan fry the barramundi until it gently
flakes and is just cooked.

STEP 5: Gently combine all ingredients and add chopped broccoli. Serve with rice and chilli.

© Daintree Saltwater Barramundi 2024

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