Adam Liaw's Barramundi Express

sbs.com.au

Carmel's Kitchen

2 tbsp vegetable oil

1 brown onion, thinly sliced

3 large red chillies, thinly sliced

3 garlic cloves, thinly sliced

1 cm x 2 cm piece ginger, thinly sliced

salt and black pepper

2 tsp ground turmeric

2 tsp ground cumin

1 tbsp ground coriander

400 g canned cherry tomatoes

400 ml coconut cream

2 tbsp fish sauce

1 tsp white sugar

4 x 150 g skinless barramundi fillets

1 cup loosely packed basil leaves, to serve

lime wedges, to serve

Directions at sbs.com.au

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