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Roast barramundi with curried green banana

Name: Roast barramundi with curried green banana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 green bananas (‘cooking bananas’ – from Asian grocers), split lengthways, halved on the diagonal; 250ml sunflower oil; 500.00 ml curry leaves, plus extra; deep-fried leaves (optional), to serve; 30.00 ml madras curry powder; 1 tsp dried chilli flakes; 1 garlic clove, sliced; 1 bunch coriander roots; 20.00 ml coriander seeds, toasted; 40g ginger; 125ml red wine vinegar; 4 x 150g barramundi fillets (skin on); 40.00 ml olive oil; 50g unsalted butter; Lemon cheeks, to serve

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Roast barramundi with curried green banana

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by Duncan Welgemoed

Head chef, Africola

Oct 03, 2015

Curried green banana adds an unexpected kick to this flavour-packed dish.

4 green bananas (‘cooking bananas’ – from Asian grocers), split lengthways, halved on the diagonal
1 cup (250ml) sunflower oil
2 cups curry leaves, plus extra
deep-fried leaves (optional), to serve
1 1/2 tbs madras curry powder
1 tsp dried chilli flakes
1 garlic clove, sliced
1 bunch coriander roots
1 tbs coriander seeds, toasted
8cm piece ginger (40g), grated
1/2 cup (125ml) red wine vinegar
4 x 150g barramundi fillets (skin on)
2 tbs olive oil
50g unsalted butter
Lemon cheeks, to serve

Method

1.

Place bananas in a non-reactive heatproof container with a lid or a large sterilised glass jar with a lid. Heat sunflower oil in a pan over medium-low heat until oil reaches 80°C. Add curry leaves, curry powder, chilli, garlic, coriander root, coriander seeds and ginger. Remove from heat and set aside for 5 minutes to infuse. Stir in vinegar and pour over the bananas. Cover and set aside at room temperature overnight to marinate.
2.

The next day, season fish with sea salt. Heat olive oil in a frypan over medium-high heat. Add the fish and cook, skin-side down, for 6 minutes or until skin is crisp and golden. Turn and cook for 3 minutes or until cooked through. Add butter to pan for the final 1 minute of cooking and baste fish with butter. Remove from heat and rest for 5 minutes in the warm pan.
3.

Serve barramundi with curried bananas, deep-fried curry leaves and lemon cheeks.