Barramundi With Coconut Creamed Spinach And Coriander Recipe

Cooking Directions

• STEP 1.Start by preparing the barramundi fillets. Season them with salt and pepper on both sides.
• STEP 2.Heat a pan over medium-high heat and add some oil. Place the barramundi fillets in the pan, skin side down, and cook for about 3-4 minutes until the skin is crispy and golden.
• STEP 3.Flip the fillets and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork.
• STEP 4.While the barramundi is cooking, prepare the coconut creamed spinach. Heat a separate pan over medium heat and add some oil. Add minced garlic and cook until fragrant.
• STEP 5.Add fresh spinach leaves to the pan and cook until wilted. Pour in coconut milk and simmer for a few minutes until the spinach is tender and the flavors are well combined.
• STEP 6.Season the spinach with salt and pepper to taste. If desired, add a squeeze of lemon juice for a tangy kick.
• STEP 7.To serve, place a generous portion of the coconut creamed spinach on a plate. Top it with a barramundi fillet and garnish with fresh coriander leaves.
• STEP 8.Enjoy the barramundi with coconut creamed spinach and coriander immediately while it's still warm.

Cooking Tips

• Make sure to pat dry the barramundi fillets before seasoning them. This will help achieve a crispy skin.
• Use a non-stick pan for cooking the barramundi to prevent sticking and ensure even cooking.
• Feel free to adjust the amount of coconut milk in the creamed spinach according to your preference for creaminess.
• For added flavor, you can sprinkle some toasted coconut flakes on top of the dish before serving.

Storage and Serving

• This dish is best enjoyed immediately after cooking while the barramundi is still crispy.
• If you have leftovers, store the barramundi and spinach separately in airtight containers in the refrigerator.
• Reheat the barramundi in a hot oven for a few minutes to maintain its crispiness.
• Reheat the coconut creamed spinach on the stovetop over low heat, stirring occasionally until heated through.
• Serve the reheated barramundi on a fresh bed of spinach and garnish with coriander leaves.