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Paul Mercurio

Barramundi Moolie

Barramundi Moolie
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Try Jimmy Shu's barramundi recipe from series 2 of Mercurio's Menu.

Ingredients

  • 150g barramundi fillets, cut into 2” cubes
  • 2 tsp vegetable oil
  • 45 grams red onions diced.
  • 15 grams fresh garlic, chopped
  • 4 nos red birds eye chillis, bruised
  • 1 sprig curry leaves
  • 50 grams tomatoes , diced
  • ½ teaspoons tumeric ground
  • 400 ml coconut cream
  • ½ tsp salt
  • 100 ml water
  • 2 tsp plain flour (optional)
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Method

  1. Season Barramundi Fillets with a pinch of Salt,.
  2. Heat oil and stir fry the red onions until it softens and the ends start to colour.
  3. Next add the garlic and continue to sauté for another 3 minutes.
  4. Add the chillies, curry leaves and tomatoes.
  5. After the tomatoes have softened, add the tumeric, coconut cream and water.
  6. Bring to the boil and simmer for 5 minutes, add seasoning and taste.
  7. Gently add the barramundi fillets and poach for 7 minutes.
  8. Serve immediately with fried curry leaves.
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