RED CURRY BARRAMUNDI WITH SCENTED BROWN RICE
2 x 200g barramundi fillets, cut into portions
4 tbsp arrowroot or rice flour
1/2 tsp sea salt
1 tsp coarse black pepper
1/2 tsp crushed dried chilli flakes
Oil to shallow fry
1 sachet (200g) FODMAPPED Red Curry Simmer Sauce
150g carrot, peeled & sliced thickly
130g green beans, topped & tailed
2 cups cooked brown rice
3 tbsp mint leaves, shredded
Zest & juice of 1 lime
Place the arrowroot or rice flour, salt, pepper and chilli flakes into a large plastic bag. Shake to combine.
Add the barramundi pieces to the bag and shake well to coat each piece completely.
Heat oil in a wok or deep-sided frying pan over a medium heat for 3-4 minutes.
Shallow fry fish pieces for 3-4 minutes until fish is golden and crisp. Remove fish from pan and drain on absorbent paper. Keep warm.
Pour off excess oil and return the pan to the heat, stir-fry the carrot and green beans for 2 minutes.
Stir in the FODMAPPED Red Curry Simmer Sauce and stir-fry for 4 minutes.
Add the fish pieces to the hot red curry sauce just prior to serving.
In a bowl combine the cooked brown rice with the mint leaves and lemon juice.
To Serve: Serve some of the scented brown rice on to each serving plate, top with red curry barramundi and vegetables. Garnish with mint and lime wedges.
Barramundi maybe replaced with salmon, thick fleshed white fish, chicken or pork.