Pan Seared Barramundi in Thai Spices Coconut Broth

Pan Seared Barramundi in Thai Spice Infused Coconut Broth

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
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!
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Thai
Servings 2 people
Calories 288 kcal



  • 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 pcs Kaffir Lime Leaves finely julienne
  • 5 pcs Curry Leaves finely julienne
  • 1/4 tsp Palm Sugar
  • 1 tsp Fish Sauce
  • 1 stalk Coriander Root



  • 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


  • 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.


Pan Seared Barramundi in Thai Spices Coconut Broth
Pan Seared Barramundi in Thai Spices Coconut Broth
If you like to purchase the barramundi and collagen fish stock, you can visit Kuhlbarra website: to make your purchase! 


Serving: 200gCalories: 288kcal
Keyword asian, coconut, fish, spicy
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

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