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Pan-Fired Barramundi with Coconut Creamed Spinach & Coriander

By on May 20, 2020 in Barramundi, Dinner Time, Recipes with 0 Comments

Pan-Fired Barramundi with Coconut Creamed Spinach & CorianderWe love a tasty seafood dish, it doesn’t matter if its lunch or dinner.  A tasty pan fried crispy skin Barramundi can work anytime.  We also give you solid tips for cooking it perfectly every time, try this Pan-Fired Barramundi with Coconut Creamed Spinach & Coriander.

How to cook perfect crispy-skinned Barramundi

There nothing better than crispy-skinned Barramundi, made easy in a frying pan.  Here’s how to get it right every time.

  1. Before you start cooking, pat the Barramundi skin dry with paper towel and season with salt and pepper to draw out any moisture.
  2. Make sure the pan is hot before you add the Barramundi. Heat the oil in the pan until it is just smoking, then add the Barramundi skin side down, pressing down with a spatula so all of the skin is in contact with the pan.
  3. Cook, the Barramundi for 5 mins or until skin is golden and crispy. Turn over and cook for 3 mins or until the Barramundi is cooked through.

Pan-Fired Barramundi with Coconut Creamed Spinach & Coriander recipe


  • 2 tbs vegetable oil, divided
  • 1 Small brown onion, finely chopped
  • ¼ tsp ground cumin
  • 1 tbs garlic, finely chopped
  • 1 tbs ginger, finely chopped
  • ¼ tsp garam marsala
  • 1/4 tsp ground turmeric
  • 240g baby spinach leaves
  • 270 ml coconut cream
  • Fresh ocean Barramundi skin on portions
  • Freshly cooked basmati rice, to serve
  • 1 cup fresh coriander leaves and tender stems


  • In a large pot over medium heat. Heat 1 tbs oil., Add the onion and cook, stirring frequently, for 5 mins or until almost tender. Add the garlic, ginger, garam masala, cumin, turmeric and ¼ tsp salt and cook.
  • Stirring frequently for 3 mins or until the garlic and ginger are fragrant and the onion is tender.  Add the spinach, in batches, stirring after each addition the spinach wilts.
  • When all the spinach has wilted, add the coconut cream and bring the mixture to the boil over medium heat. Reduce heat and simmer, stirring for 2 mins to blend the flavours and reduce the liquid slightly.
  • Meanwhile pat the Barramundi completely dry. Heat a large, heavy non-stick frying pan over medium-high heat and add 1 tbs oil. Season the Barramundi with salt.  Place skin-side down in pan.
  • Cook, pressing down on Barramundi for the first 2 mins of cooking, for 5 mins or until the skin is crisp and golden brown. Turn the Barramundi over and cook for a further 2 mins.
  • Spoon the rice and spinach mixture onto serving plates. Top with the Barramundi skin side up.  Sprinkle with coriander.  Serve immediately.

If you are looking for some other Barramundi recipes that you can try.  Click here for a Quick, spicy Barramundi recipe.

Serves : 4 | Prep : 10 mins | Cooking: 20 mins

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