Thai Style Barramundi with Wok Tossed Noodles and Greens

Serves: 4

Prep Time: 15

Cook Time: 5


  • 4 barramundi fillets cut into 2 or 3 thin slices
  • 2 finely chopped shallots
  • 3 cloves crushed garlic
  • 1 piece grated ginger- ½ inch
  • 1 red chili deseeded and chopped
  • 2 teaspoons finely chopped mint
  • 2 teaspoons finely chopped basil
  • 2 teaspoons finely chopped coriander
  • 1 stalk lemongrass, trimmed and finely chopped
  • 1 tablespoon light soy sauce
  • 3 cups vegetable oil for deep frying
  • ½ cup corn meal

Noodle and Vegetable mixture

  • 1 head broccolini
  • 1 cup Hokkien or other thin egg noodles
  • 2 sliced shallots
  • 2 baby bok choy, halved lengthwise
  • 2 cans peeled carrots, sliced
  • 2½ tablespoons light soy sauce
  • 1½ ? sweet chili sauce
  • ½ cup loose coriander leaf


  1. Mix all the marinade ingredients together in a bowl.
  2. Add the fish fillets and marinate for 15 minutes at room temperature.
  3. While frying the vegetables, pour the oil in a deep-fryer or a large heavy-based saucepan.
  4. Heat to a point where a cube of bread, when dropped in, browns in 15 seconds.
  5. Dust the marinated fish in corn meal.
  6. Deep-fry in batches until golden, 2–3 minutes, and drain on paper towels.
  7. For the noodle and vegetable mixture, bring a large saucepan of salted water to the boil.
  8. Blanch the broccolini florets for 2–3 minutes.
  9. Remove with a slotted spoon and reserve.
  10. Drop the noodles into the pan and cook until softened, about 45 seconds.
  11. Drain.
  12. Heat 2 teaspoons of the oil into a wok and fry the broccoli slices, shallots and carrots for 15–20 seconds.
  13. Add the bok choy. When wilted, add the noodles, soy sauce and sweet chili sauce.
  14. Toss until heated. Moisten with a little water, if needed.

To serve, neatly pile the noodle and vegetable mixture in the centre of four serving bowls. Arrange the barramundi slices on top and position three broccoli florets around the edge of each. Sprinkle with coriander and serve at once.


Barramundi is a variety of perch, so if you are not lucky enough to get your hands on some barra you can easily substitute perch. Deep-frying fish is a quick hassle-free way to cook — and it is not necessary to have a deep-fryer: you can use a wok or a large pan.

Recipe Source:

This recipe was adapted from Curtis Stone's Australian cooking methods, developed by Curtis Stone.

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