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Steamed Fillet of Barramundi with Lemongrass and Coconut Broth

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Serves 2

  • 2 Barramundi fillets, 180g each

Coconut Broth Ingredients

  • 1 red chili deseeded and chopped
  • 1 lemongrass stem, outside leaves removed and finely chopped
  • 2 coriander roots, chopped
  • 1 tablespoon of basil leaves, chopped
  • 12g of peeled ginger, chopped
  • 3 cloves of garlic, chopped
  • 1 tablespoon of palm sugar
  • 1 teaspoon of fish sauce
  • Juice of half a small lime
  • 270ml coconut cream
  • 3 kaffir lime leaves
  • coriander sprigs for garnish


  • Place all the ingredients for the broth, (except the coconut milk and lime leaves), into a food processor and blend to a fine paste.
  • In a lidded saucepan, big enough to hold both fillets, fry off the paste for 2 minutes on medium high heat. Add the coconut milk and lime leaves and bring to the boil. Taste the broth adding more fish sauce, palm sugar and lime if you think it is needed. Place both the Barramundi fillets in the broth, cover with a lid and turn down the heat. Allow the broth to simmer around the fish for about 6 – 10 minutes depending on fillet thickness. Take off the heat and leave to rest with the lid still on for 2 minutes. Serve with jasmine rice and coriander sprigs.