Panfried Barramundi with Thai Red Curry Coconut Sauce

When it comes to culinary delights, few combinations can match the vibrant and complex flavors of pan-fried Barramundi with Thai Red Curry Coconut Sauce. This dish marries the delicate, flaky texture of barramundi fish with the rich, aromatic profile of Thai red curry and coconut milk, creating a feast for the senses that is both satisfying and healthy. In this post, we will explore the components of this dish, the method of preparation, and tips on serving it beautifully.

The Allure of Barramundi

Barramundi, also known as Asian sea bass, is a versatile fish beloved in many coastal cuisines. Its mild flavor and buttery texture make it a wonderful canvas for various seasonings and sauces. Moreover, barramundi is not just delicious; it’s packed with omega-3 fatty acids and essential nutrients, promoting a healthy diet. Finally, barramundi is inexpensive, particularly in Australia and the U.S. Wild Fork Foods offers frozen barramundi every day, at a cost of around $2 per filet.

Whether you’re trying to impress dinner guests or simply treat yourself to a nourishing meal, barramundi is a fantastic choice that offers culinary richness without compromising on health.

Perfectly pan-fried barramundi adorned with fresh herbs

The Essence of Thai Red Curry Coconut Sauce

Thai red curry is a flavorful blend of spices including red chilies, garlic, shallots, ginger, and aromatic herbs like cilantro and lime leaves. The richness is deepened with coconut milk, which not only enriches the sauce but also creates a beautiful creaminess that perfectly balances the heat of the spices.

The marriage of these flavors with barramundi elevates the dish and takes your taste buds on a journey to Thailand. The sauce is not only easy to prepare but also versatile enough to pair with various proteins and vegetables, making it a staple in many kitchens.

Preparing Pan-fried Barramundi with Thai Red Curry Coconut Sauce

Curry Ingredients

Ingredients

To make this delightful dish, gather the following ingredients:

• 2-4 barramundi fillets (one filet per person)

• 1/2 cup flour, for dusting

• 1/2 teaspoon salt

• 2 tablespoons neutral oil, for frying fish

• Salt and pepper to taste

• 2 tablespoons coconut oil

• 2 shallots, minced

• 3 cloves garlic, minced

• 3 tablespoons red curry paste

• 1 tablespoon freshly grated ginger

• 1 13.5-ounce can full-fat coconut milk

• 4 Kaffir lime leaves (optional)

• Sambal Oelek, if desired, for added heat (optional)

• 1 cup asparagus or brocolini, cut into 2-inch segments

• 1/2 red bell pepper, thinly sliced

• 2 green onions, sliced into short segments

• 1/4 c. Thai Basil Leaves, chopped

• 1/4 c. Cilantro, chopped

• 2 tablespoons freshly squeezed lime juice

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• Lime wedges and chopped cilantro, for garnish

  
  

Instructions

Cooking Method

To achieve the perfect pan-fried baramundi, follow these simple steps:

• Prepare the Sauce: In a separate saucepan, heat coconut oil and add minced shallots and garlic, and sauté for 2-3 minutes. Add red curry paste, grated ginger, and cook for 1-2 minutes. Add a can of coconut milk and lime leaves and cook for 10 minutes until thick. Add asparagus or broccolini and sliced scallions. Cook for a minute, then remove from the heat. Add fish sauce, lime juice, brown sugar, Thai basil, and cilantro.

  
  
  

  

  

  

  

  

  

  

  

• Preheat your Pan: Heat a cast-iron or non-stick frying pan or skillet over medium-high heat. Add neutral oil and let it heat until shimmering.

  
  

• Dust the Fish with Flour: Put 1/2 cup of flour and 1/2 teaspoon of salt in a Ziploc bag. Pat the barramundi fillets dry with paper towels. Put the fillets in the bag and shake until well-dusted. Shake off the excess and place the filets on a plate. Season with salt and pepper.

  
  

• Fry the Fish: Carefully place the fillets skin-side down in the hot pan. Cook for 4-5 minutes until the filet is crispy and golden. Flip the fish and cook for an additional 3 minutes, or until the fish flakes easily with a fork.

  

  

  
  
  

• Serve: On a plate or large bowl, spoon the curry on half the plate and jasmine rice on the other half. Place the barramundi over the curry and rice and garnish with fresh herbs. Serve with lime wedges.

  
  

Luscious red curry coconut sauce ready for serving

Conclusion

Panfried Barramundi with Thai Red Curry Coconut Sauce is not just a dish; it's an experience that combines the flavors of the sea with the zest of Thai cuisine. The combination of tender, flaky fish and a rich, aromatic sauce makes it a perfect centerpiece for any dining occasion.

Whether you are hosting a dinner party or indulging in a quiet evening at home, this dish promises to impress and satisfy. Barramundi is inexpensive, and its buttery flavor is a hit with everyone. Get started on your culinary adventure today, and let each bite take you further into the world of Thai-inspired cuisine!