Cambodian-Style Steamed Fish Curry

• Meanwhile, trim green beans. 
• Thinly slice long chilli (if using).
• Remove the centre veins from makrut lime leaves, 
then very finely chop.
• In a medium bowl, combine ginger lemongrass 
paste, coconut milk, fish sauce & rice vinegar 
mix, makrut lime and the egg (optional). Stir until 
combined and set aside.

TIP: Makrut lime leaves are fibrous, so chop them 
very finely! 
TIP: The egg is optional, but it’s traditional in this dish! 

• Discard any liquid from barramundi packaging.
• Season fish on both sides with salt and pepper.
• Place each fish fillet, skin-side down, on a sheet of 
baking paper, then loosely wrap and cover with foil, 
leaving the top uncovered. 
• Transfer to a lined oven tray. 

• When the rice has 15 minutes remaining, carefully 
open the foil and pour the coconut sauce mixture 
over the fish. 
• Fold the foil tightly to seal the parcels.
• Bake until fragrant and fish is cooked through,  
12-14 minutes.

TIP: White fish is cooked through when the centre turns 
from translucent to white. 

• When fish has 5 minutes remaining, place green 
beans and a splash of water in a microwave-safe 
bowl, then cover with a damp paper towel.
• Microwave on high until just tender, 2-4 minutes.
• Drain any excess liquid, season with salt and 
pepper, then cover to keep warm.