Heat the oil in a pot add in galangal ginger, shallots, coriander stems and garlic, saute for 2 minutes, or until fragrant.
Add in the lemongrass, curry leaves, kaffir lime leaves, chilli and broth and bring up to a boil.
Add in the coconut cream and reduce the heat. Leave the broth to simmer for 5-8 minutes for the aromatics to infuse.
Season to taste with fish sauce and palm sugar. Set aside.
Season the barramundi with salt on both sides. Pat dry the skin side using kitchen towel.
Add oil to a heated pan. Place fish skin side down on the pan.
Sear about 3-4 mins on each sides.
Once the barramundi fillet is cooked, remove from pan for plating.
Pour your coconut lemongrass broth in a bowl, add your barramundi fillet.
Garnish with coriander, chillies, extra kaffir lime leaves and chili oil.