Ingredients (Serves 4)
Fish & Marinade
- 4 barramundi fillets (or snapper, halibut, or sea bass)
- 1 tbsp coconut oil
- 1 tbsp grated ginger
- 1 tsp turmeric
- 1 tsp sea salt
- Zest of 1 lime
Broth Base
- 1 cup fresh dragonfruit purée (pink variety)
- 1 cup coconut milk
- 1 cup vegetable or seafood stock
- 2 stalks lemongrass, smashed
- 4–5 kaffir lime leaves
- 2 garlic cloves, sliced
- 1 small red chili, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp palm sugar or honey
- Juice of 1 lime
Finishing
- Fresh cilantro or Thai basil
- Crispy shallots
- Lime wedges
- Optional: thinly sliced dragonfruit for garnish
Instructions
1. Marinate the Fish
Coat barramundi with coconut oil, ginger, turmeric, salt, and lime zest.
Let it sit 15–20 minutes.
2. Preheat the Jumbo Skillet
Medium‑high heat.
The large surface area lets you sear all fillets without crowding.
3. Sear the Barramundi
- Add a touch of oil.
- Sear fillets skin‑side down for 3–4 minutes until crisp.
- Flip for 1 minute.
- Remove and set aside.
The skillet’s heavy base gives you that golden crust without burning the spices.
4. Build the Exotic Broth
In the same skillet:
- Add garlic, chili, and lemongrass → sauté 1 minute.
- Add dragonfruit purée, coconut milk, and stock.
- Add lime leaves, fish sauce, and palm sugar.
- Stir and bring to a gentle simmer.
The color will turn a vivid magenta — that’s the magic.
5. Dome‑Steam the Fish
Return the fillets to the skillet, nestling them into the broth.
Cover with the dome lid and reduce heat to medium‑low.
Steam‑braise for 6–8 minutes until the fish is tender and infused.
The dome traps aromatic steam, giving you ultra‑moist fish and a concentrated broth.
6. Finish & Serve
Remove lemongrass and lime leaves.
Squeeze in fresh lime juice.
Top with herbs, crispy shallots, and dragonfruit slices.
Serve with:
- Coconut jasmine rice
- Charred bok choy
- Rice noodles
