I recently tasted a wonderful Australian fish called barramundi that is now being farmed in the United States. I wanted to do something Asian with fish for my husband, Bruce, and I found it had enough strength and flavour to stand up to the coconut-curry sauce that I was developing. Barramundi is available in some fish stores (I got mine at City Fish in Toronto). Striped bass is a good substitute.

This is a complex sauce with some fire to it. You can decrease the heat if you wish. I recommend using 3 barramundi for 4 people because they are a fairly small fish. Some might like 2 pieces.

3 tablespoons vegetable oil

1 cup chopped onions

2 tablespoons chopped ginger

4 teaspoons chopped garlic

4 teaspoons red curry paste

1 cup coconut milk

2 teaspoons tomato paste

1 cup chicken stock

Salt and freshly ground pepper

1/4 cup chopped mint

1/4 cup chopped coriander

3 barramundi, filleted

Preheat oven to 450 F.

Heat 2 tablespoons oil in a sauté pan over medium heat. Add onions and sauté until softened, about 2 minutes. Stir in ginger, garlic and curry paste and sauté 1 minute or until combined.

Pour in coconut milk, tomato paste and stock. Bring to boil, reduce heat and simmer for 5 minutes or until slightly thickened.

Season with salt and stir in mint and coriander. Reserve.

Heat a large non-stick skillet over medium high heat and add remaining oil.

Season fish with salt and pepper and place fillets skin side down and fry skin for 1 to 2 minutes or until beginning to crisp. Place fillets on parchment-lined baking sheet. Bake for 5 minutes or until opaque.

Serve 1 to 2 fillets per plate and spoon sauce over. Serves 4.