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Crispy skin barramundi served over jasmine rice with Thai panang curry sauce, topped with green beans, red chilli, fried shallots and Thai basil and coriander in a white bowl.

Crispy Skin Barramundi with Thai Panang Curry Sauce

Crispy skin barramundi served with a rich, creamy Thai Panang curry sauce made with Panang curry paste, coconut cream, and fragrant kaffir lime leaves. A fast 15-minute dinner that feels restaurant-worthy but is easy enough for a weeknight.
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Total Time:15 minutes
Course: Dinner
Cuisine: Thai
Keyword: barramundi curry recipe, crispy skin barramundi, easy weeknight curry, Thai fish curry, Thai panang curry
Servings: 4
Author: Kate Brodhurst

Ingredients

  • 4 barramundi fillets, skin on
  • 1 tablespoon olive oil
  • Fine sea salt

THAI PANANG CURRY SAUCE

  • 1 tablespoon neutral oil (or coconut oil)
  • 2 tablespoons panang curry paste (I used ½ x 114g can of Maesri brand)
  • 1 long red chilli, sliced thinly lengthways
  • 3 kaffir lime leaves, scrunched (helps to release their natural oil and aroma)
  • 400ml can good quality coconut cream (or coconut milk)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar (you can also use palm sugar)

TO SERVE

  • Steamed jasmine rice
  • Finely shredded kaffir lime leaves
  • Store-bought fried shallots (optional)
  • Sliced red chilli (optional)
  • Blanched green beans, halved lenghtways (optional)
  • Fresh coriander and/or Thai basil leaves (optional)

Instructions

prepare and COOK THE FISH

  • Pat the barramundi fillets dry with paper towel. Add the oil to a large non-stick frying pan and swirl to coat the base of the pan. Season the fish fillets with sea salt on both sides then place them, skin-side down, into the cold pan.
  • Place the pan over a medium-low heat and cook, pressing down on the fillets occasionally, for 2-3 mins. Increase the heat to medium-high and continue cooking for 3-4 minutes or until the skin is golden brown and crisp.
  • Turn and cook for a further 2-3 mins or until cooked through. Transfer the fish to a plate and allow to rest for 1 minute.

MAKE THE panang CURRY SAUCE

  • Meanwhile, to make the curry sauce, heat oil in a saucepan over a medium-low heat. Add the curry paste and cook, stirring often, for 2-3 minutes.
  • Add the kaffir lime leaves, red chilli and coconut cream. Bring to a gentle simmer. Add the fish sauce and brown sugar, stirring well to combine. Allow the sauce to simmer for 5 minutes or until aromatic. Set aside. (If you prefer a thinner sauce, add up to ½ cup of water or stock to thin it out until your desired consistency)

TO SERVE

  • Divide rice among serving plates. Spoon curry around rice and top with a barramundi fillet. Sprinkle with shredded kaffir lime leaves and whichever extra garnishes you choose. Serve and enjoy :)

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. Curry paste: Panang curry paste contains ground peanuts, giving the sauce its rich, slightly nutty flavour. Adjust quantity to taste depending on the brand. Freeze any leftover curry paste for up to 6 months.
  3. Crispy skin tip: Make sure the fish skin is completely dry before cooking and don’t move it too early in the pan.
  4. Heat level: Add extra fresh chilli or chilli oil at the end if you like it spicy.
  5. Substitutions: Red, green or yellow curry paste can be used instead of Panang for a different flavour profile.
  6. Make ahead: The Panang curry sauce can be made ahead and gently reheated before serving.