Crispy Skin Barramundi with Toasted Coconut Rice (Fry pan/Stove top)

May 10, 2024

Elevate Your Culinary Skills with Our Crispy Skin Barramundi and Toasted Coconut Rice Recipe – A Sizzle-Packed Delight for Your Stove Top Adventures.

Crispy Skin Barramundi with Toasted Coconut Rice (Fry pan/Stove top)

Serves 2

2 barramundi filets (skin on)

1 ½ cups long grain rice 

400 ml coconut milk 

3 cloves garlic, crushed 

1 ½ cups water

¼ cup shredded coconut 

1 limes, cheeks cut/juiced 

Chili oil 

Salt

Pepper

  1. Combine rice, milk, garlic, water in a saucepan. Bring to boil then reduce to low heat for 15 mins.
  2. Drizzle chili oil in a pan on medium-high heat.Toast shredded coconut until golden, set aside.
  3. Drizzle chili oil in pan, cook barramundi skin down until crispy. Turn over and cook otherside 4 mins.
  4. Serve barramundi with lime wedge and coconut rice topped with toasted coconut.

Recipe adapted from: Kasia/ABFA