Turmeric And Coconut Poached Barramundi Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat coconut oil over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
• STEP 2.Add turmeric powder, cumin, and coriander to the pan, and cook for another minute to release their flavors.
• STEP 3.Pour in coconut milk and vegetable broth, and bring the mixture to a simmer. Add the barramundi fillets and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
• STEP 4.Gently remove the barramundi fillets from the poaching liquid and transfer them to serving plates. Spoon some of the poaching liquid over the fish.
• STEP 5.Garnish with fresh cilantro or parsley, and serve the Turmeric and Coconut Poached Barramundi with steamed rice or crusty bread.
• STEP 6.Enjoy!

Cooking Tips

• Make sure to use fresh barramundi fillets for the best flavor and texture.
• Adjust the amount of turmeric powder according to your preference for a milder or stronger flavor.
• You can add some vegetables like spinach or bok choy to the poaching liquid for added nutrition and color.

Storage and Serving

• Leftover poached barramundi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish gently in a saucepan with a splash of water or broth to prevent it from drying out.
• Serve the leftover barramundi cold in salads or sandwiches for a quick and healthy meal.