January 17, 2018

ICT Reset 1-4

Serves 10


  • 1 kg barramundi
  • 1-5 tsp red curry paste
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 2 onions, finely chopped
  • 1 cup coriander, finely chopped
  • 2 small red chillies, finely chopped
  • 4 fresh kaffir lime leaves, finely chopped
  • 1 lemon, zest
  • Coconut oil


  1. Heat some water in a fry pan over medium heat. Cut fish into 2-3 cm pieces and cook in batches, poaching the fish until cooked through. Drain the water and peel off any skin (if any) and set aside to cool.
  2. Preheat oven to 180oC and line 2 baking trays.
  3. In a large bowl add all other ingredients and mix together.
  4. Once fish is cooled use a fork to mash and then add to the bowl, mixing together.
  5. Spoon a tablespoon of mixture and form a ball with wet hands, flatten between hands and place on the tray. Should make 20 patties. Brush lightly with melted coconut oil.
  6. Bake for 15-20 minutes or until lightly browned.

Enjoy with a salad or steamed green vegetables. Any leftovers can be eaten as lunch(es) for the week.

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