You will need:
- 2 barramundi fillets
- 1 thumb-sized piece fresh ginger
- 1 lemon, juiced
- 1 large sweet potato
- 2 bok cho
- 2 tsp red Thai curry paste
- 1 bunch broccolini
- ½ punnet cherry tomatoes
- 2 garlic cloves
- Olive oil
- Salt and pepper
- Preheat the oven to 200°C. Chop the sweet potato into small pieces, leaving the skin on.
- Cook in a pan of salted boiling water, along with half the sliced ginger for 15-20 mins.
- Once cooked remove and discard the ginger then mash the potato. Add a good drizzle of olive oil, and season well with salt, pepper and ½ the juice of a lemon.
- Lay a large piece of tin foil onto a chopping board. Place one barramundi fillet in the middle and using a knife, evenly spread a tsp of Thai curry paste over the top. Drizzle a little olive oil and some lemon juice over the fish, along with a piece of fresh ginger. Repeat this process for the other piece of fish.
- Place 6-8 cherry tomatoes around the fish, then fold up the sides of the tin foil over the fish to create a sealed parcel.
- Bake in the oven for 15-20 minutes depending on the thickness of the fish, checking after 12 minutes. The flesh should easily flake away once cooked.
- Remove the ginger from the fish and grate into the mash.
- Boil a little water in a pan then place a colander on top of the pan. Place the broccolini and bok choy into the colander, place a lid over the top and steam for 3 minutes.
- Once cooked, drain and squeeze a little lemon over the top along with some cracked pepper.
- Serve the fish and tomatoes with a side of ginger mash and Asian greens, spooning some of the roasting juices from the fish over the mash.