Malaysian Barramundi Fish Curry

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, crush or finely chop the garlic. Put the fish on a board and using a sharp knife, carefully slice between the skin and the flesh to remove the skin (see Kitchen notes). Cut the fish into 4cm chunks and season with salt and pepper.

Heat 20g butter in a medium deep frypan over high heat. Cook the garlic and curry powder, stirring, for 30 secs or until fragrant. Add the coconut milk, 2 tsp soy sauce, 1 tsp white vinegar and 80ml (⅓ cup) water, season with salt and pepper and bring to the boil.

Reduce the heat to medium-low, then cover the curry and cook for 10 mins to develop the flavour. Add the peas and bring to the boil. Cook for 1 min, then reduce the heat to medium and add the fish. Cover and cook for 5-6 mins until the fish is cooked through (see Kitchen notes). Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the rice and fish curry among bowls. Scatter over the fried shallots and enjoy!

To remove fish skin, make a slight incision with a sharp knife between the flesh and skin. Grip the skin tightly and slice in a downward motion, pushing the blade into the skin. ~ Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.