Anthony and Laura Yotis are husband and wife from Melbourne.
They own the speciality seafood shop, The Fishmonger’s Son.
The pair visited Weekend Sunrise on Saturday, to share how they make their delicious winter fish curry fish parcels.
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Recipe below:
BARRAMUNDI CURRY PARCELS
SERVES 2
1 tablespoon vegetable oil
100–120 g good-quality curry paste (we prefer a red or green Thai curry with a nice amount of heat)
250 ml can coconut milk
2 portions barramundi fillet (400 g total), skin off (see Note)
125 g green beans, chopped (optional)
250 g bamboo shoots steamed basmati rice, to serve
½ cup fried shallots, to serve
Method
Preheat the oven to 180°C (conventional).
In a wok, heat the oil over medium heat and fry off the curry paste until aromatic. Add the coconut milk and bring it to a gentle simmer, then take off the heat.
Lay two generous lengths of baking paper on a baking tray. You’ll need enough baking paper to create a parcel that will hold the fish while cooking.
Add a little of the curry mix to the bottom of each baking paper vessel and place the barramundi fillets on top. If you want to add some green beans here, layer them on top of the fish with the bamboo shoots.
Add more curry on top of the fish and seal the papillote like an envelope, scrunching it together along the seam to create a little steam chamber.
Repeat with the second fillet (if there is any extra curry, serve it at the table with the fish).
Bake in the oven for 20 minutes. When ready, the barramundi will be fluffy and a bright white colour, and the curry will be aromatic.
Once cooked, remove the parcels from the oven and let them sit for 1–2 minutes before creating an opening for the steam to escape.
Divide the steamed rice between two plates and portion the fish and vegetables between them. Top with the fried shallots.