Barramundi with Chilli Curry Marinade & Fresh Seasonal Vegetables
Cook with MasterChef Favourite, Jimmy Wong and Scanpan! Featuring crispy-skin barramundi marinated in a fragrant chilli curry blend, paired with fresh seasonal vegetables, this quick and delicious recipe is a celebration of bold Asian flavours and smart cooking technique. Perfect for a weeknight dinner or a weekend wow, this dish brings restaurant-quality results straight to your home kitchen — all in under 30 minutes. Recipe by Jimmy Wong Eats.
Ingredients 10
2 barramundi fillets, skin on
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
1 tbsp vegetable oil
1 cup broccolini
1 cup baby carrots
1 cup snow peas
olive oil, salt, and pepper, to taste
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Method 5
Marinate the fish: Pat the dry. In a bowl, mix the , , , , and . Coat the barramundi fillets in the marinade and let sit for 20 minutes.
Prepare vegetables: Trim the , peel the , and trim the . Lightly blanch the broccolini, carrots, and snow peas in boiling water until just tender. Refresh in cold water and set aside.
Cook the barramundi: Heat your Scanpan over medium-high heat. Remove excess marinade from the fillets and reserve it. Sear the skin-side down for 4–5 minutes until the skin is crisp, then flip and cook for 2–3 minutes until just cooked through.
Assemble: Toss the blanched in a little olive oil, salt, and pepper just before serving.
Serve: Plate the over the . Heat the reserved marinade in a small pan until bubbling, then spoon over the fish. Finish with a squeeze of fresh .
Scanpan Australia's tips
For extra depth, char the vegetables in the Scanpan just after cooking the fish — it picks up all that beautiful flavour!
