Slow-Cooked Barramundi Curry with Coconut and Finger Lime

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant curry featuring tender barramundi fish simmered in creamy coconut milk with the bright citrus pop of finger lime pearls. This Australian-inspired seafood recipe, ready in about 30 minutes, pairs barramundi fillets, coconut milk, yellow curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 420 cal/serving

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Ingredients

4 x 5 oz barramundi fillets
1 can (400 ml) coconut milk
2 tbsp yellow curry paste
1 tbsp, minced ginger
3, minced garlic cloves
2, finely sliced shallots
2 tbsp vegetable oil
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp finger lime pearls
2 tbsp, chopped fresh coriander
2 cups, cooked jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 2 sliced shallots, 3 minced garlic cloves, and 1 tbsp minced ginger, sautéing for 3-4 minutes until fragrant and soft.
Step 2: Stir in 2 tbsp yellow curry paste and cook for another 2 minutes to release the spices’ aroma. Pour in 1 can (400 ml) coconut milk and bring to a gentle simmer.
Step 3: Add 4 barramundi fillets to the curry, spooning sauce over them. Cover and simmer gently for 10 minutes until the fish is opaque and flakes easily.
Step 4: Stir in 1 tbsp fish sauce and 1 tbsp lime juice, adjusting seasoning to taste. Serve the curry over 2 cups cooked jasmine rice, garnished with 2 tbsp finger lime pearls and 2 tbsp chopped fresh coriander for a burst of citrus and freshness.