Step 1

Heat 1 Tbsp oil in a skillet

Step 2

When smoking, lay the barramundi fillets in the skillet, skin side down.

Step 3

Sear for 2-3 minutes until skin has become crisp. Reduce to a medium-low heat, remove the fillets from the pan and set aside.

Step 4

Add the other Tbsp of vegetable oil to the pan together with the onion and diced chilli.

Step 5

Sauté until the onion has softened.

Step 6

Add the crushed garlic and grated ginger. Sauté until very fragrant, about 2 minutes.

Step 7

Add the 3 Tbsp Thai red curry paste and stir to combine.

Step 8

Slowly add the salmon head stock, stirring so that no lumps remain.

Step 9

Add the coconut milk and fish sauce.

Step 10

Bring the curry up to a simmer and simmer for 5 minutes.

Step 11

Add the barramundi fillets to the pan, skin side up.

Step 12

Poach the barramundi fillets until they reach an internal temperature of 60 degC.

Step 13

Stir the Tbsp cornflour into the 50 ml salmon head stock to create a slurry.

Step 14

Remove the barramundi fillets from the curry.

Step 15

Stir the cornflour slurry into the coconut curry, together with the lime juice, stirring until it thickens a little.

Step 16

Serve with sliced red chilli, coriander leaves, and a wedge of lime.