It is easy to make Rendang paste should you wish but just as easy to buy it from the supermarket for a quick alternative. The addition of fresh mango to the curry gives it a fruity flavour to compliment the heat of the dish. If preferred the fish could be cooked in the curry rather than separately.
Barramundi has quite a firm meaty flesh which makes it robust enough to handle these types of flavours.
You will need:
1 jar Rendang Curry Paste
1 tin Coconut Milk
1 fresh Mango (peeled and cut into pieces)
1 Onion (chopped)
1 large Squash (cut into ½" pieces)
1 large handful of fresh Spinach
4 Barramundi fillets
1 tbsp of desiccated Coconut
3 tbsp of wholemeal breadcrumbs
1 cup Chicken Stock
1 handful of unsalted Cashew Nuts (optional)
Drizzle of Olive Oil
Handful of fresh Coriander (chopped)
Cucumber ribbon garnish
½ Lime – juice
Basmati rice to serve
Combine the breadcrumbs with the coconut and coat the fish on both sides. Place in the fridge until ready to cook.
Lightly sauté the onion in the olive oil until soft and turning translucent. Add the squash and mango followed by the curry paste, stock and coconut milk. Cook in the oven for around 40 minutes until the squash is cooked through but still holding its shape. Add the fresh spinach and stir through (the heat in the dish will cook it through). Keep in a warm place while you cook the fish.
To cook the fish, drizzle a little olive oil in a pan and cook briefly on both sides to brown the crust. Place in the oven for 7-8 minutes at 190 degrees until cooked through.
When ready to serve, add the cashew nuts, coriander and lime juice to the curry and stir through. Place the curry into a dish and top with the fish and cucumber ribbons.
Serve with rice on the side.
