Turmeric And Coconut Poached Barramundi Recipe

Name: Turmeric And Coconut Poached Barramundi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemongrass, outer layers removed, trimmed & sliced finely; 3 stalks coriander, roots trimmed & leaves separated; 2 teaspoons ground turmeric; 2 teaspoons ground ginger; 1/2 teaspoon ground cumin; 3 teaspoons palm sugar, grated; 2 tablespoons fish sauce; 2 tablespoons vegetable oil; 1 brown onion, chopped finely; 1 cup coconut milk; 1 cup fish stock; 4 barramundi fillets, can use other firm white fish; 1 bunch choy sum, trimmed & cut into 10cm lengths; 2 green onions, sliced; 1 lime, cut into wedges

Servings: persons

2 stalks lemongrass, outer layers removed, trimmed & sliced finely
3 stalks coriander, roots trimmed & leaves separated
2 teaspoons ground turmeric
2 teaspoons ground ginger
1/2 teaspoon ground cumin
3 teaspoons palm sugar, grated
2 tablespoons fish sauce
2 tablespoons vegetable oil
1 brown onion, chopped finely
1 cup coconut milk
1 cup fish stock
4 barramundi fillets, can use other firm white fish
1 bunch choy sum, trimmed & cut into 10cm lengths
2 green onions, sliced
1 lime, cut into wedges

1
To make spice paste, place lemongrass and coriander roots in mortar and crush to a paste with pestle.
2
Add ground turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
3
To make sauce, heat vegetable oil in saucepan over medium-high heat. Fry paste for 2 mins until fragrant.
4
Stir in onion and cook for 3 minutes.
5
Add coconut milk and fish stock; bring to a simmer.
6
To cook fish, gently lay fish into sauce and cover saucepan with lid. Reduce heat to medium and poach fish for 4 mins until nearly cooked.
7
Add choy sum, recover pan and cook a further 4 mins, until tender.
8
To serve, garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 stalks lemongrass, outer layers removed, trimmed & sliced finely, 3 stalks coriander, roots trimmed & leaves separated, 2 teaspoons ground turmeric, 2 teaspoons ground ginger, and more.

Yes, Turmeric And Coconut Poached Barramundi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turmeric And Coconut Poached Barramundi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions