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The Meat Club

Words by Ally, @poutandchow: “The gentle, mild taste of Humpty Doo Barramundi was very pleasant to cook with. Very much similar to freshly caught wild fish, it lent saltwater sweetness to the curry, and remained incredibly firm even if you overcooked a little.

For this recipe, I was thrilled to purchase a Tom Yam Ingredient Set! Typically, I prefer to pound the red curry ingredients for freshness, and the free therapy! Alternatively, I recommend buying a store-bought Thai red curry paste for convenience. For the distinctive citrus fragrance, cut the crushed kaffir lime leaves in very thin strips so you can taste its lingering astringent flavour with the curry without having to throw them away!

Barramundi Fillet

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