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Barramundi with coconut creamed spinach and coriander
Barramundi with coconut creamed spinach and coriander
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Seared barramundi with Indian-inspired garam masala and coconut spinach.
Ingredients:
  • 36.80 gm vegetable oil, divided
  • 1 small brown onion, finely chopped
  • 20.00 ml finely chopped garlic
  • 20.00 ml finely chopped ginger
  • 1/4 tsp garam masala
  • 0.63 gm ground cumin
  • 1/4 tsp ground turmeric
  • 240g baby spinach leaves
  • 270ml coconut cream
  • 4 (about 180g each) Barramundi Fillets
  • Freshly cooked basmati rice, to serve
  • 250.00 ml fresh coriander leaves and tender stems
Instructions:
  • In a large pot over medium heat, warm 1 tbs oil. Sauté the onion for about 5 minutes until almost tender. Stir in garlic, ginger, garam masala, cumin, turmeric, and ¼ tsp salt. Cook for 3 minutes until fragrant. Add spinach gradually, stirring until wilted after each addition.
  • Once the spinach is wilted, stir in the coconut cream and bring the mixture to a boil over medium heat. Lower the heat and simmer while stirring for 2 minutes to meld the flavors and slightly reduce the liquid.
  • Pat the barramundi dry and season with salt. Heat oil in a large non-stick frying pan over medium-high heat. Place the barramundi skin-side down and cook for 5 mins until crisp and golden brown. Flip it over and cook for 2 more mins.
  • Plate the rice and spinach mixture, place the barramundi on top, skin-side up, and sprinkle with fresh coriander. Serve right away.

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