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Cuisine: Thai

Red Curry-crusted Barramundi with Zoodle Noodle Satay Salad and Thai Peanut Pesto

By: Helen A

Ingredients

  • (Serves 2)
  • 2 frozen skinless barramundi fillets (frozen fish cooks beautifully in the airfryer!)
  • Salt, pepper
  • Oil, for spraying
  • Lettuce leaves, washed and dried
  • ***To garnish:Sliced Asian shallots and red chilli slices
  • ***Ingredients for Red Curry Sauce Mixture(used as topping on fish and as base for Satay Salad dressing):
  • 1 tbsp Valcom Red Curry Paste
  • ¼ cup TCC Coconut Milk
  • 1 kaffir lime leaf, both sections, spine removed, finely sliced
  • 1 cm piece ginger, grated
  • ½ tbsp brown sugar
  • ½ tbsp Squid Brand Fish Sauce
  • ½ tsp ground turmeric
  • ***Ingredients for Zoodle Noodle Satay Salad:
  • 1 medium carrot, spiralised
  • 1 medium zucchini, spiralised
  • 1 cup finely shredded cabbage
  • 6-8 red radishes, finely sliced
  • 4-6 cherry tomatoes, quartered
  • 50g mung bean vermicelli, soaked for 15 minutes in water, cut into shorter lengths
  • ½ cup toasted peanuts, coarsely chopped
  • ***Ingredients for Zoodle Noodle Satay Sauce:
  • ½ of the cooled Red Curry Sauce mixture(see recipe)
  • 1 tbsp crunchy peanut butter
  • Juice ½ lime(approx 1 tbsp)
  • 1 tsp brown sugar
  • ½ cup water
  • ***Ingredients for Thai Peanut Pesto:
  • 100g toasted peanuts
  • 3 garlic cloves
  • 60g in total of Vietnamese mint, coriander and Thai basil, leaves only, washed well and dried in salad spinner
  • 1 spring onion, end removed
  • 1 long green chilli
  • 1 tbsp Squid Brand Fish Sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 1 -2 tbsp olive oil

Method

  1. Make Thai Peanut Pesto first.
  2. ***Method for Thai Peanut Pesto:
  3. Place all ingredients, except peanuts and oil, in blender and blend until smooth. Slowly add oil and blend until you have a smooth thick paste. Add peanuts and pulse a few times until peanuts are combined but still chunky. Cover tightly and set aside.
  4. Now make the Red Curry Sauce Mixture.
  5. ***Method for Red Curry Sauce Mixture:
  6. In small saucepan, heat all ingredients over medium heat, stirring until thickened, fragrant and oil starts to come out (approx 4-5 mins). Set aside to cool (10 mins). Divide mixture evenly and place in separate bowls(One is for the fish, the other is the base for the Salad dressing) and set aside.
  7. Now make the Zoodle Noodle Satay Salad.
  8. ***Method for Zoodle Noodle Salad:Combine all Zoodle Noodle Satay Sauce ingredients in small bowl. Add more water if need to make a thick custard-like pouring consistency. Gently toss vegetables, vermicelli and peanuts in large bowl. Pour over Satay Sauce (you may not need all of the dressing - it should just coat the salad, not drown it!), toss gently to combine, allow to sit 5 mins before serving.
  9. Now make the Red Curry-crusted Barramundi.
  10. ***Method for Red Curry-crusted Barramundi:
  11. Preheat airfryer 200°C for 3 minutes. Rinse the fish. Season the fish on both sides with salt and pepper. Spray bottom of fish with oil.
  12. Once airfryer is preheated, place fish in airfryer basket. Spread one half of the Mixture over the top of the fish fillets.
  13. Cook at 200°C for 10-12 minutes, until fish flakes easily with a fork.
  14. ***To serve:
  15. Place lettuce leaves on plate. Top with Zoodle Noodle Satay Salad, a piece of Red Curry-crusted Barramundi, a dollop of Thai Peanut Pesto, and sprinkles of red chilli slices and sliced spring Asian shallots.

Product used in recipe

  • Valcom - Valcom Curry Paste Red
  • TCC - Premium Coconut Milk
  • Squid Brand - Fish Sauce
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