Slow-Cooked Barramundi in Finger Lime Coconut Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets gently simmered in a creamy coconut curry enhanced with tart finger lime pearls for an Australian coastal twist. This australian-inspired seafood ready in about 30 minutes pairs 6 oz each barramundi fillets, (400 ml) coconut milk, halved and pulp extracted finger limes 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.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 2 tbsp red curry paste, 1-inch thinly sliced galangal, and 1 bruised lemongrass stalk. Sauté for 2-3 minutes until fragrant and the oil starts to separate.
  2. Step 2: Pour in 1 can (400 ml) coconut milk and stir to combine. Bring the mixture to a gentle simmer over medium-low heat.
  3. Step 3: Add 4 barramundi fillets to the curry, spooning some sauce over the top. Cover and simmer gently for 10 minutes until the fish is opaque and flakes easily.
  4. Step 4: Remove the lid, add 1 tbsp fish sauce and 1 tbsp fresh lime juice, stirring gently. Cook uncovered for another 2 minutes to slightly reduce the sauce.
  5. Step 5: Remove from heat and stir in the pulp of 2 finger limes, letting the tiny citrus pearls burst in the curry.
  6. Step 6: Garnish with 1/4 cup fresh Thai basil leaves before serving with steamed jasmine rice.

Frequently asked questions

How long does Slow-Cooked Barramundi in Finger Lime Coconut Curry take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Barramundi in Finger Lime Coconut Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each barramundi fillets from drying out.

Can I substitute ingredients in Slow-Cooked Barramundi in Finger Lime Coconut Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Barramundi in Finger Lime Coconut Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Barramundi in Finger Lime Coconut Curry?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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