Looking for an easy, comforting dinner after a busy day? Inspired by classic creamy coconut fish curries, this simple seafood hot pot shows how effortlessly skinless barramundi fillets can stand in for other firm white fish. Combined with tender prawns in a warm coconut and mild chilli broth, barramundi naturally soaks up all the garlic and lime goodness while staying perfectly intact. It’s a hearty, practical meal that makes weeknight cooking a breeze with hardly any cleanup.
Why Barramundi is a Great Alternative
- Mild, Balanced Flavor: Its clean profile lets garlic, lime, and creamy coconut take center stage.
- Holds Up Great: The firm texture keeps it from falling apart as it simmers, making it a reliable option for traditional curries.
- Quick Weeknight Choice: Using skin-off fillets means effortless prep and a delicious meal on the table fast.
Quick Cooking Guide
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Servings: 4
Ingredients
- 450g barramundi fillet, skin off, cut into pieces
- 220g frozen raw prawns, thawed
- 400ml coconut milk
- 1 onion, diced
- 3 garlic cloves, minced
- 1 small mild red chilli, deseeded and sliced
- 1 tbsp vegetable oil
- 1 small bunch fresh coriander
- 1 lime, halved
- Salt, to taste
- Cooked rice, to serve
How to Make the Hot Pot
1. Make the Broth
- Heat the oil in a large pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and chilli and cook for another 1–2 minutes.
- Add the coconut milk and 2 tbsp water, then bring to a gentle simmer.
2. Add the Barramundi
- Add the pieces of barramundi fillet, skin off, to the simmering coconut broth.
- Cook gently for a few minutes, taking care not to break up the fish.
3. Add the Prawns
- Add the thawed prawns around the fish.
- Cover and simmer for about 5 minutes, or until the fish is cooked through and flakes easily and the prawns are cooked through.
- Season to taste.
- Finish with fresh coriander and lime juice.
Easy Simple Cooking Tips for a Better Hot Pot
- Keep the broth at a gentle simmer rather than a rapid boil.
- Cut the fish into similar-sized pieces so they cook more evenly.
- Add the prawns towards the end to help prevent overcooking.
- Avoid stirring the fish too much once it has been added to the broth.
- Keep the chilli mild and serve extra fresh chilli on the side if you prefer more heat.
Can I Use Frozen Prawns Only?
Yes. Frozen prawns are convenient to keep in the freezer for quick seafood meals. Thaw the prawns according to the product packaging instructions before cooking. Add them towards the end of the recipe to help keep them tender.
Can I Make It Spicier?
Yes. Add extra chilli flakes to the broth or serve sliced fresh chilli on the side.
Creamy coconut, mild chilli, barramundi and prawns come together in one pot for a warm and satisfying meal. This seafood hot pot recipe is a simple way to enjoy seafood at home when you need something comforting without a complicated cooking process.
For more seafood ideas, explore the Seafood Factory Outlet range.