0
0 ITEM(S) - £0.00 GO

Menu

    • Barramundi with Coconut Curry Sauce

    Mark Sharron
    Medium difficulty
    35 minutes
    2
    Barramundi with Coconut Curry Sauce is a delicious, easy-to-make dish that will surely please your taste buds. This flavorful dish is made with barramundi fillets, olive oil, onion, garlic, ginger, red curry paste, and various spices for an aromatic and delicious sauce. The creamy coconut milk and fish sauce give the dish an aromatic and savoury flavour, while the lime juice and brown sugar add sweetness. This dish is served over steamed jasmine rice and topped with fresh cilantro for a fragrant and flavorful finish.
    1 rating
    layout 0 comment

    Ingredients

    • 2 pounds barramundi fillets
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 2 tablespoons fresh ginger, grated
    • 2 tablespoons red curry paste
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cinnamon
    • 1 can (14 ounces) coconut milk
    • 1/4 cup chicken or vegetable stock
    • 2 tablespoons fish sauce
    • 2 tablespoons freshly squeezed lime juice
    • 2 tablespoons packed brown sugar
    • Salt and freshly ground black pepper
    • Chopped fresh cilantro, for garnish
    • Steamed jasmine rice, for serving

    Method

    • Step-by-step Method for Barramundi with Coconut Curry Sauce
    • Pat barramundi fillets dry with paper towels and set aside
    • Season barramundi fillets evenly with salt and freshly ground black pepper
    • Heat 1 tablespoon olive oil in a non-stick pan over medium-high heat
    • Sear barramundi fillets skin-side down for 3–4 minutes until golden and crisp
    • Flip fillets, cook 2–3 minutes more until just cooked through, then transfer to a plate and keep warm
    • In a separate large saucepan, heat the remaining 1 tablespoon olive oil over medium heat
    • Add diced onion and sauté until soft and translucent, about 3–4 minutes
    • Add minced garlic and grated ginger, cook until fragrant, about 1 minute
    • Stir in red curry paste, ground turmeric, cumin, coriander, cardamom, and cinnamon
    • Sauté spice mixture for 1 minute to release aromas
    • Pour in coconut milk, chicken or vegetable stock, and fish sauce
    • Bring to a gentle simmer, stirring to combine
    • Add brown sugar and freshly squeezed lime juice
    • Simmer sauce for 8–10 minutes, stirring occasionally, until slightly thickened
    • Taste curry sauce and adjust salt or pepper as needed
    • Return barramundi fillets to the sauce, spooning sauce over to coat
    • Simmer on low for 1–2 minutes to warm fish through
    • Serve barramundi fillets over steamed jasmine rice
    • Ladle coconut curry sauce generously over the fish
    • Garnish with chopped fresh cilantro just before serving
    • Optional: serve with lime wedges and extra cilantro on the side for freshness