Crispy Skin Barramundi with Coconut Lime Sauce

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Pan-fried barramundi with crisp skin served alongside a bright and creamy coconut lime sauce that complements the delicate fish. This Southeast Asian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (5 oz each), skin on barramundi fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup coconut milk
• 2 tbsp lime juice
• 2, minced garlic cloves
• 1 tbsp, grated ginger
• 1 tbsp fish sauce
• 2 tbsp, chopped cilantro leaves
• 2 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 barramundi fillets with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden. Carefully flip and cook 2 more minutes until fish is opaque. Remove and keep warm.
3. Step 3: In a small saucepan, combine 1 cup coconut milk, 2 tbsp lime juice, 2 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp fish sauce. Simmer over medium heat for 5 minutes until slightly thickened and fragrant.
4. Step 4: Remove sauce from heat and stir in 2 tbsp chopped cilantro. Serve barramundi fillets with coconut lime sauce spooned over the top.