Slow-Cooked Barramundi in Wattleseed and Coconut Curry
A fragrant slow-cooked curry featuring Australian barramundi infused with native wattleseed and creamy coconut milk. This australian-inspired seafood ready in about 35 minutes pairs skin removed barramundi fillets, coconut milk, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 600 g, skin removed barramundi fillets
- 400 ml coconut milk
- 1 medium, finely chopped onion
- 1 tbsp, grated ginger
- 3, minced garlic cloves
- 2 tsp, ground wattleseed
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 1/4 cup, chopped fresh coriander
- 1/2 tsp (optional) chilli flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 1 tbsp grated ginger, and 3 minced garlic cloves. Sauté for 5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 2 tbsp red curry paste and 2 tsp ground wattleseed, cooking for 2 minutes until the spices release their aroma.
- Step 3: Pour in 400 ml coconut milk and bring the mixture to a gentle simmer over medium-low heat.
- Step 4: Add 600 g barramundi fillets to the curry, spooning sauce over the fish. Cover and simmer gently for 12-15 minutes until the fish is cooked through and flakes easily.
- Step 5: Remove from heat, stir in 1 tbsp fish sauce, 1 tbsp fresh lime juice, and 1/4 cup chopped fresh coriander. Sprinkle 1/2 tsp chilli flakes if using for a mild heat.
- Step 6: Serve the curry hot with steamed jasmine rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Barramundi in Wattleseed and Coconut Curry take to make?
Total time is about 35 minutes (15 min prep + 20 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 Wattleseed and 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 coconut milk from drying out.
Can I substitute ingredients in Slow-Cooked Barramundi in Wattleseed and 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 Wattleseed and 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 Wattleseed and 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.
