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Preheat a large skillet over medium-high heat.
In a shallow bowl, mix together the flour, salt, and pepper.
Dredge the barramundi fillets in the flour mixture, shaking off any excess.
Add the vegetable oil to the skillet and heat until shimmering.
Carefully place the barramundi fillets in the skillet and cook for 3-4 minutes per side until golden brown and cooked through.
Remove the barramundi from the skillet and set aside.
To the same skillet, add the coconut milk, lime juice, cilantro, honey, red pepper flakes, and cumin.
Bring the mixture to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce has thickened.
Taste and adjust seasoning as needed.
Serve the barramundi with the coconut lime sauce.