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    • Barramundi with Coconut Lime Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    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

    • How to Make Barramundi with Coconut Lime Sauce
    • Rinse barramundi fillets under cold water and pat dry with paper towels
    • Mix all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together on a plate
    • Dredge each barramundi fillet in the seasoned flour to coat both sides lightly
    • Heat 2 tablespoons vegetable oil in a large nonstick pan over medium-high heat
    • Once oil is shimmering, add the coated barramundi fillets (working in batches if needed)
    • Sear fillets for 3–4 minutes on the first side until golden brown, then gently flip
    • Cook other side for 2–3 minutes, until fish is cooked through and opaque
    • Remove fillets and set aside on a warm plate; cover loosely to keep warm
    • Pour off excess oil from the pan, leaving about 1 teaspoon behind
    • Lower heat to medium and add light coconut milk, freshly squeezed lime juice, honey, red pepper flakes, ground cumin, and a pinch of salt and pepper to the pan
    • Stir sauce ingredients and simmer gently for 2–3 minutes until slightly thickened, scraping up browned bits from the pan
    • Taste the sauce and adjust seasoning with more lime juice, honey, or salt as preferred
    • Return barramundi fillets to the pan, spooning sauce over each piece; warm for 1–2 minutes
    • Transfer fillets to serving plates and spoon additional sauce over the fish
    • Garnish with chopped fresh cilantro just before serving
    • Serve immediately, pairing with steamed rice, quinoa, or lightly sautéed greens if desired
    • For plating: arrange fillets with sauce drizzled artfully, sprinkle with extra cilantro, and serve lime wedges on the side for brightness