Barramundi curry with snake beans

Main Meals (Dinners)
Prep   15 min
Cook   10 min
  • Peanut oil, 1 tablespoon(s)
  • Barramundi fillet, raw, 800 g, cut into chunks
  • White sugar, granulated, 1 teaspoon(s)
  • Chicken liquid stock, salt reduced, ½ cup(s)
  • Fish sauce, 2 teaspoon(s), reduced salt
  • Long beans, 200 g, cut into 5cm lengths
  • Coriander, 1 handful(s)
  • Red chilli, 1 chilli(s), roughly chopped
  • Lemongrass, 1 stem(s) (edible portion), finely chopped
  • Garlic, 1 clove(s), roughly chopped
  • Spring onion, 1 tablespoon(s), chopped
  • Ginger, fresh, 2 teaspoon(s), finely grated
  • Shrimp paste, 1 teaspoon(s)
  • Kaffir lime leaves, 2 leaf(s)
  • Coriander, ½ tablespoon(s) chopped, root section only


To make curry paste place chilli, lemongrass, spring onion, garlic, ginger, coriander, shrimp paste and kaffir lime ingredients in a food processor and blend to a fine paste.

Heat oil in a large non-stick frying pan or wok over medium heat. Add curry paste and fish and stir-fry for 3 minutes, turning fish carefully to coat lightly with paste. Add sugar, chicken stock, fish sauce and beans and cook for a further 5 minutes. Remove from heat and sprinkle with coriander.

Serve with rice from your daily bread allowance and steamed vegetables.


Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Healthy Fats & Oils1
Protein40.7 g
Total fat8.7 g
- Saturated fat1.7 g
Total carbohydrates5.3 g
- Total sugars2.8 g
Fibre1.4 g
Sodium495 mg