Pan Seared Barramundi in Thai Spice Infused Coconut Broth

• 1 tbsp Oil
• 3-4 slices Galangal
• 1 pc Shallot sliced
• 2 cloves Garlic minced
• 2 stalks Lemongrass cut in halves, bruised
• 2 qty Chilies Padi sliced
• 1 cup Kuhlbarra Collagen Fish Broth
• 2-3 tbsp Coconut Cream
• 3 piece Kaffir Lime Leaves finely julienne
• 5 piece Curry Leaves finely julienne
• 1/4 tsp Palm Sugar
• 1 tsp Fish Sauce
• 1 stalk Coriander Root

Others:

• 1 pc Kuhlbarra Barramundi Fillet
• 2 tbsp Oil for frying
• Pinch of Salt

Garnish:

• 1 qty Chillies finely sliced
• 1 bunch Coriander Leaves finely sliced
• 1 tsp Chilli Oil
• 1 wedge Lime
• 1 pc Kaffir Lime Leaf finely sliced