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    • Barramundi with Coconut Lime Sauce

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 253; Fat 12.5g; Carbs 16.7g; Protein 24.3g
    Barramundi with Coconut Lime Sauce is a delicious and simple dish perfect for any occasion. This dish is packed with flavour, and the combination of coconut milk, lime juice, cilantro, honey, and spices makes it a unique and flavorful dish. The barramundi is pan-fried to a golden brown and topped with a creamy and zesty sauce. This dish is sure to be a hit with your family and friends.
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    Ingredients

    • 4 barramundi fillets
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons vegetable oil
    • 1/2 cup light coconut milk
    • 1/4 cup freshly squeezed lime juice
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon honey
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon ground cumin
    • Salt and freshly ground black pepper, to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • To the same skillet, add the coconut milk, lime juice, cilantro, honey, red pepper flakes, and cumin.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Taste and adjust seasoning as needed.
    • Serve the barramundi with the coconut lime sauce.