Patak’s Korma Paste 290g
Patak’s Korma Paste is a mild spice…
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Ingredients
1 x 200g Barramundi fillet
2 tablespoons coconut oil
1 x cup Patak’s Korma paste (Curry paste)
5 x Thai lime leaves
¼ cup palm sugar
2 tablespoons oyster sauce
2 tablespoons fish sauce
2 large fresh banana leaves
1 x stick lemongrass thinly sliced
2 tablespoons Patak’s lime pickle
Method
- Heat the coconut oil in a medium pot over a low heat till melted.
- Add the curry paste, lime leaves and continuously stir for 10 minutes until very fragrant and aromatic.
- Season with palm sugar, oyster sauce & fish sauce, continue to cook over a low heat till sugar is melted and oil has split away from the paste.
- Turn off the heat and set aside.
- On the grill slowly drag the banana leaves over the flames till warm and shiny.
- Add a big spoon of Korma paste onto the banana leaf and spread out to resemble the size of the barramundi. Sprinkle some Thai basil leaves, lemon grass, then add the fish.
- Repeat this on the top side of the fish then wrap the banana leaf nice and tight.
- Place the banana leaf parcel onto the grill over low heat and cook for 10 minutes, flip and do the same on the other side.
- Take the fish off the grill, unwrap, and garnish with some extra Thai basil leaves, lemongrass and Patak’s lime pickle!
