Tropical Barramundi Coconut Curry

By AislePrompt Editorial · ·

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.

Flaky barramundi fillets simmered in a fragrant coconut milk curry enriched with fresh lime and chili, capturing tropical Australian coastal flavors. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, coconut milk, red chili 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: 10 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 large saucepan over medium heat. Add 3 minced garlic cloves, 1 tbsp grated ginger, 1 sliced red chili, and 1 bruised chopped lemongrass stalk. Sauté for 2-3 minutes until fragrant.
  2. Step 2: Pour in 1 can (400 ml) coconut milk and 1/2 cup water, stirring to combine. Bring to a gentle simmer.
  3. Step 3: Add 4 barramundi fillets to the curry liquid, spoon some sauce over them, cover, and cook for 8-10 minutes until the fish is opaque and flakes easily.
  4. Step 4: Stir in 1 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp salt. Remove the lemongrass stalk pieces before serving.
  5. Step 5: Garnish with 1/4 cup chopped fresh coriander and serve with steamed jasmine rice or crusty bread.

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