Need dinner on the table quickly? This pan-seared barramundi fillet, skin off, is ready in around 20 minutes and uses just one pan. A creamy coconut and mild chilli gravy adds warmth and flavour, making it a simple choice for easy seafood meals and a quick weeknight dinner.
Quick Cooking Guide
- Prep time: 10 minutes
- Cook time: 10–15 minutes
- Servings: 4
Ingredients:
For the Barramundi:
- 4 barramundi fillets, skin off— approximately 150–180g each
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Coconut Sauce:
- 270ml packet coconut cream
- 2 cloves garlic, crushed
- 2 tsp ginger paste
- 1 long red chilli, finely sliced — reduce or omit for a mild version
- 1 lime
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp rice wine vinegar
- Fresh coriander, to serve
- Steamed rice, to serve
How to Make It
1. Prepare the Barramundi
- Thaw the barramundi fillet, skin off according to the product instructions.
- Pat the fillets dry with paper towel. This helps the fish develop a better golden finish when pan-seared.
- Season with salt and pepper.
2. Pan-Sear the Fish
- Heat the olive oil in a large frying pan over medium-high heat.
- Add the barramundi and cook for 2–3 minutes on each side, or until golden and cooked through.
- Avoid moving the fillets too much while they cook to help them brown evenly.
- Transfer the fish to a plate and set aside.
3. Make the Coconut Sauce
- Reduce the heat to medium and add the garlic, ginger and chilli to the same pan.
- Cook for about 30 seconds, until fragrant.
- Add the coconut cream, fish sauce, sugar, rice wine vinegar and lime juice.
- Stir and simmer gently for 3–4 minutes, or until the sauce is warmed through and slightly thickened.
- Keep the sauce at a gentle simmer and adjust the chilli depending on your preferred level of heat.
4. Serve
- Return the barramundi to the pan or spoon the warm coconut sauce over the fillets.
- Cook the barramundi until it is cooked through and flakes easily.
- Finish with fresh coriander.
- Serve with steamed rice and extra lime wedges if desired.
Frequently Asked Questions
- Can I Make Any Easy Swaps?
- Yes. You can use another firm, skin-off white fish if barramundi is unavailable. For a milder version, reduce or leave out the chilli and serve extra chilli on the side.
- Can I use frozen barramundi?
- Yes. Thaw the fish in the refrigerator before cooking and pat it dry before placing it in the pan.
- What can I serve with the coconut gravy?
- Steamed rice, green vegetables or crusty bread are all good options.
- Can I prepare the gravy ahead?
- Yes. Prepare the gravy ahead and gently reheat it. For the best texture, cook the barramundi just before serving.
Looking for seafood for your next meal? Explore the Seafood Factory Outlet range today!