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Barramundi with Coconut Spinach

Refresh your weeknight menu with this delicious and healthy dinner.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4


    •    1 tbsp fish sauce
    •    2 tbsps lime juice
    •    300g baby spinach
    •    1 tbsp brown sugar
    •    1 tsp ground  turmeric
    •    280ml can coconut cream
    •    4 pieces of barramundi fillets
    •    2 tsps vegetable or peanut oil
    •    1/4 cup (20g) shredded coconut
    •    1/2 tsp dried chilli flakes (Optional)


  1. Combine barramundi, oil, turmeric and chilli flakes, if using, in a large bowl. Season. Heat a large frying pan over high heat. Add the barramundi, skin-side down, and cook for 3 mins. Turn and cook for 2 mins or until just cooked through. Transfer to a plate and cover with foil to keep warm.
  2. Combine the coconut cream, lime juice, fish sauce and sugar in a small bowl. Add the kale and spinach to the frying pan and cook for 1 min. Add the coconut cream mixture and cook, turning, for 1-2 mins or until the spinach just wilts and the sauce thickens slightly.
  3. Divide the spinach mixture among serving plates. Top with barramundi. Sprinkle with the coconut to serve.

This great family recipe is thanks to Taste at


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