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