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Pan Seared Barramundi in Thai Spice Infused Coconut Broth
Barramundi is one of my favourite type of fish to cook and I love locally farmed fish that is direct from farm to my home. If you think that pan frying is a little too troublesome, you can also poach the barramundi fillet directly in the coconut broth for 8-10 mins depending on the thickness of your fillet. I infused the broth with some Thai spices to bring up the aromatic flavour of the broth. A simple yet restaurant worthy dish which you can easily recreate at home!
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 200gCalories: 288kcal
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Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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