Seafood Recipes

Barramundi With Coconut Creamed Spinach AndCoriander

Delight in Barramundi with coconut creamed spinach and fresh coriander. A rich, aromatic dish that’s perfect for any occasion. Order premium barramundi today!

Barramundi With Coconut Creamed Spinach And Coriander
4 People
Serves
10 Mins
Prep Time
20 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
ABOUT THIS

About This Recipe

Enjoy tender Barramundi fillets with coconut creamed spinach and fresh coriander in this flavorful, healthy recipe. Blending spices like garam masala, cumin, and turmeric with rich coconut cream, this dish offers a perfect balance of taste and nutrition. Order premium Barramundi fillets online from Pearl Seafoods and enjoy fast delivery across Sydney for fresh, high-quality seafood meals at home. This easy-to-make dish is perfect for a quick, satisfying dinner any night of the week.

Ingredients

  1. 4 Barramundi fillets
  2. 1 tablespoon olive oil (for spinach)
  3. 1 medium onion, finely chopped
  4. 3 cloves garlic, minced
  5. 1 tablespoon fresh ginger, grated
  6. 1 teaspoon garam masala
  7. 1 teaspoon cumin
  8. 1 teaspoon turmeric
  9. 1/4 teaspoon salt (for spinach)
  10. 300g fresh spinach
  11. 1 can (400ml) coconut cream
  12. 1 tablespoon olive oil (for fish)
  13. Fresh coriander (for garnish)

Method

  1. In a large pot over medium heat, heat 1 tbsp oil. Add the onion and cook, stirring frequently, for 5 minutes or until almost tender. Add the garlic, ginger, garam masala, cumin, turmeric, and ¼ tsp salt. Cook, stirring frequently, for 3 minutes or until the garlic and ginger
    are fragrant and the onion is tender. Add the spinach in batches, stirring after each addition until the spinach wilts.
  2. When all the spinach has wilted, add the coconut cream and bring the mixture to the boil over medium heat. Reduce the heat and simmer, stirring, for 2 minutes to blend the flavors and slightly reduce the
    liquid.
  3. Meanwhile, pat the barramundi completely dry. Heat a large, heavy non-stick frying pan over medium-high heat and add 1 tbsp oil. Season the barramundi with salt. Place skin-side down in the pan. Cook,
    pressing down on the barramundi for the first 2 minutes, for 5 minutes or until the skin is crisp and golden brown. Turn the barramundi over and cook for a further 2 minutes.
  4. Spoon the rice and spinach mixture onto serving plates. Top with the barramundi, skin-side up. Sprinkle with coriander. Serve immediately.
From Our Kitchen

Chef's Tip

Barramundi pairs beautifully with warm spices and coconut because its clean, mild flavour absorbs richness without becoming heavy. For perfectly crispy skin, make sure the fillets are very dry before they hit the pan and avoid moving them too early. The creamy spinach should stay silky and lightly spiced, allowing the fresh barramundi to remain the hero of the dish.

FEATURED

Featured Product

Fresh barramundi fillet displayed on black slate over crushed ice with lemon

Fresh Barramundi Fillet

800gm - 1.2kg / Skin On / Per Fillet

Australia's favourite everyday fish: mild, buttery barramundi fillets with a...

$38.00 fillet
$38.00 $38.00 fillet
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NUTRITION

Nutrition Per Serving

  • Calories 470 kcal
  • Total Fat 27.0 g
  • Total Carbohydrate 12.0 g
  • Protein 42.0 g
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