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Crispy Skin Barramundi with Mash and Red Curry Beurre Blanc
Crispy Skin Barramundi with Mash and Red Curry Beurre Blanc – Recipe

Tender barramundi pan-seared to crispy skin perfection and served with a creamy yet bold red curry beurre blanc for an extra zing that's sure to delight diners.

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Ingredients per serve

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What you need

Tender barramundi pan-seared to crispy skin perfection and served with a creamy yet bold red curry beurre blanc for an extra zing that's sure to delight diners.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Barramundi

    • Heat up the olive oil in a pan. Season the barramundi with some salt.
    • Add the barramundi to the hot pan skin side down and cook until crispy.
    • Flip the fish over to finish cooking.

  3. Mash

    • Combine the cream, butter, and water (680 ml per 10 serves) in a large pot and bring to a boil.
    • Add in the KNORR Instant Mashed Potato Mix, whisking until smooth and thickened.

  4. Curry Beurre Blanc

    • Add the white wine to a saucepan and reduce by half.
    • Whisk in KNORR Thai Red Curry Paste, then add the diced butter a little at a time until combined.

  5. Gremolata

    • Mix the lemon zest, garlic, and parsley together.

  6. To Serve

    • Place the mash on a plate, then top with a portion of the barramundi.
    • Spoon over some curry beurre blanc and sprinkle the gremolata on top. Serve.
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