BANGKOK BARRAMUNDI IN A BAG

Method

Preheat the oven to 200°C and line a baking tray with baking paper. Place a 40cm x 30cm piece of baking paper on your benchtop. To create your base, in the middle of the paper add a layer of the pumpkin triangles roughly the same width and length as the barramundi fillet. Drizzle with 1 teaspoon of the olive oil, then top with the barramundi.

Combine the red curry paste, cherry tomatoes and three quarters of the coriander in a small bowl and gently whisk. Pour this mixture over the barramundi, drizzle with the remaining olive oil and season well with salt and pepper.

Bring the corners of the baking paper together and twist to enclose, then tie tightly with kitchen twine to seal in the flavours. Place on the tray and bake for 20 minutes. To check, gently open the parcel (be careful of the hot steam) – if the fish is opaque and the pumpkin is tender when pierced with the tip of a knife, it’s ready. If not, bake for another 5 minutes and check again.

Allow the barramundi in a bag to rest for 5 minutes, then untie the twine and carefully open – be prepared for the amazing aroma to hit you. Sprinkle with the remaining coriander, add a squeeze of lime juice, if desired, and enjoy.

Ingredients

SERVES 1

• 100g butternut pumpkin, cut into 5mm thick triangle shapes

• 1 x 125g barramundi fillet, skin removed and pin-boned

• 1 tablespoon red curry paste

• 100g canned cherry tomatoes

• 2 tablespoons finely chopped coriander leaves

5 In 5 Pantry Staples

• 2 teaspoons extra-virgin olive oil

• sea salt and freshly ground black pepper

• juice of 1 lime (optional)

The Stats Per Serve

• Cals: 325

• Protein: 31.1g

• Fat: 15g

• Carbs: 14.1g

Next Level It

To up your daily greens, place a handful of roughly chopped baby spinach or kale between the pumpkin and fish – it’ll wilt down beautifully during the baking process.

Pro It

Barramundi is a great choice as it holds its shape and is fairly robust and firm; salmon and ocean trout work well too.

Method

Preheat the oven to 200°C and line a large baking tray with baking paper.

Cut the pumpkin into 3–4mm thick slices, then cut into irregular triangle shapes and transfer to a large bowl. Add the olive oil and toss to coat well. Now add half the Mexican seasoning, the tapioca flour and a generous sprinkle of salt. Massage with your hands to get even coverage.

Arrange the pumpkin triangles in a single layer on the tray, allowing plenty of space between each slice for maximum crispiness. Bake for 20–30 minutes, or until crispy and golden brown.

Meanwhile, to make a salsa, combine the tomato, avocado, coriander, the remaining Mexican seasoning and the lemon or lime juice in a bowl and gently toss.

Serve the pumpkin chips in a shallow bowl, loaded with the Mexican salsa, sprinkled with the chilli flakes, if using, and seasoned well with salt and pepper.