Barramundi Coconut Curry with Fragrant Jasmine Rice

Our New Wild-Caught Barramundi Portions bring a premium touch to this fragrant coconut curry — gently simmered with aromatic spices, fresh herbs and a squeeze of lime. Light, flavourful and perfect for sharing, it’s an easy way to serve something special this Easter.

You’ll need:

For the Curry

• 4 x Porte D’Mer Wild-Caught Barramundi Portions (cut into large chunks, skin-on for added flavour)
• 1 tbsp vegetable oil
• 1 brown onion, finely sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 red chillies, sliced (to taste)
• 1 tbsp red curry paste
• 400ml coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Juice of 1 lime

To Serve

• Steamed jasmine rice
• Fresh coriander
• Extra chilli slices
• Lime wedges

Method

1. 1. Prepare the base
      Heat oil in a large pan over medium heat. Add onion and cook until softened. Stir through garlic, ginger and chilli and cook until fragrant.
   2. Build the curry
      Add red curry paste and cook for 1–2 minutes. Pour in coconut milk, then add fish sauce and brown sugar. Stir and bring to a gentle simmer.
   3. Cook the barramundi
      Add the thawed barramundi pieces to the curry. Simmer gently for 6–8 minutes, or until the fish is just cooked through and flakes easily. Avoid over-stirring to keep the pieces intact.
   4. Finish
      Stir through lime juice and adjust seasoning if needed.
   5. Serve
      Spoon curry over jasmine rice and finish with fresh coriander, chilli and a squeeze of lime.

Fresh, fragrant and made with premium wild-caught barramundi — a simple way to elevate your Easter table.