Tumeric and coconut poached barramundi

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Tumeric and coconut poached barramundi
  • 2 lemongrass stalks, outer layers removed, trimmed and sliced finely
  • 3 coriander stalks, roots trimmed and leaves separated
  • 2 teaspoon ground turmeric
  • 2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 3 teaspoon grated palm sugar
  • 2 tablespoon fish sauce
  • 2 tablespoon vegetable oil
  • 1 brown onion, chopped finely
  • 1 cup coconut milk
  • 1 cup fish stock
  • 4 180 g frozen barramundi fillets, thawed
  • 1 bunch choy sum, trimmed and cut into 10 cm lengths
  • 2 green onions (shallots), sliced
  • steamed rice and lime wedges, to serve


Tumeric and coconut poached barramundi
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    To serve, garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges.


This dish is great for those who love fragrant Asian flavours, but could do without the spicy heat. Equipment: Sharp knife; grater mortar and pestle; large wide-based saucepan with lid; spoon; ladle Barramundi: We used frozen as it cost $16.97 a kilo, but you can use fresh - about $33 a kilo -if you prefer

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