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Pan Seared Barramundi in Thai Spices Coconut Broth

Pan Seared Barramundi in Thai Spice Infused Coconut Broth

Name: Pan Seared Barramundi in Thai Spice Infused Coconut Broth
Prep time: 10 min
Cook time: 10 min
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; 1 pc Kuhlbarra Barramundi Fillet; 2 tbsp Oil (for frying); Pinch of Salt; 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)

Recipe by

Trish 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!

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Prep Time 10

Cook Time 10

Course Main Course

Cuisine Thai

Servings people

Calories 288 kcal

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.

Video

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A post shared by Trishy (@trishyees)

Nutrition

Serving: 200gCalories: 288kcal

Keyword asian, coconut, fish, spicy

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. 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.