Asian Recipes

Turmeric & Coconut Poached Barramundi

April 12, 2022

Enjoy this aromatic and succulent barramundi dish with jasmine rice for dinner tonight

Serves 4
Prep Time
Cook Time
Difficulty Level
3 / 5

This traditional recipe that involves making your own spice paste with a mortar and pestle will make every minute of it worth the effort. Besides the distinctive aromas of lemongrass, turmeric and ginger, garnish with coriander and green onions. With a white fish like barramundi, you really can never have too many flavours.




Make spice paste; place lemongrass and coriander roots in mortar and crush to a paste with pestle. Add ground turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.


Make sauce; heat vegetable oil in saucepan over medium-high heat. Fry paste for 2 mins until fragrant. Stir in onion and cook for 3 mins. Add coconut milk and fish stock; bring to a simmer.


Cook fish; gently lay fish into sauce and cover saucepan with lid. Reduce heat to medium and poach fish for 8 mins until nearly cooked. With 4 mins to go, add choy sum, re-cover pan and cook until tender.


To serve, garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges.

TIP This dish is great for those who love fragrant Asian flavours, but could do without the spicy heat.