The delicate balance of hot, salty, sweet and sour plays out perfectly in this light and flavoursome dish.


  • 4 200g Barramundi fillets (or similar white fish)

  • 4 Tbsp green curry paste (hyperlink to Green Curry of Prawns and Fish recipe)

  • Olive oil

  • Salad -

  • 1 pawpaw, deseeded and diced

  • ½ cup bean sprouts, picked

  • 1 large Lebanese cucumber, sliced

  • 2 Tbsp roasted peanuts, chopped

  • 8 cherry tomatoes, halved

  • 2 spring onions. Sliced

  • ¼ bunch Thai basil, roughly chopped

  • ¼ bunch mint, roughly chopped

  • ¼ bunch coriander, roughly chopped

  • 2 Tbsp fried shallots

  • Salad dressing -

  • 2 cloves of garlic, minced

  • ¼ tsp ground coriander

  • 1 long red chilli, deseeded and chopped

  • 1 long green chilli, deseeded and chopped

  • 1 Tbsp maple syrup

  • 1 Tbsp fish sauce

  • Juice of 1 fresh limes (2 limes if not very juicey)

  • 1 tsp sea salt


  • 1.

    Marinate the barramundi in the green curry paste and leave in the fridge for 1 hour

  • 2.

    Heat the BBQ or grill to medium, brush the barramundi lightly with olive oil and grill until just cooked

  • 3.

    To make the dressing, combine all ingredients together in a bowl – the longer the dressing sits, the more intense the flavour will be, but make it as close to serving as possible to preserve the freshness

  • 4.

    Mix all the salad ingredients together in a bowl and toss lightly with the dressing

  • 5.

    Arrange the salad on plates and serve the grilled barramundi on top, with an extra drizzle of salad dressing

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Posted by SchombyReport
Made this for about 10 people on Good Friday and went off like a dream.. No NP Marinade available in Darwin so made one up form another recipe and all went great guns.. Five Stars
Posted by poddyReport
It sounds delicious can't wait to try it.