Fragrant coconut rice alongside golden crispy barramundi. A squeeze of fresh lime adds a zesty finish, making it a perfect choice for a light yet satisfying meal.
Crispy Skin Barramundi with Toasted Coconut Rice
Ingredients
- 2 barramundi fillets (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 lime, cheeks cut/juiced
- Chilli oil
- Salt
- Pepper
Method
- Combine rice, milk, garlic, and water in a saucepan. Bring to boil then reduce to low heat for 15 mins.
- Drizzle chilli oil in a pan on medium-high heat. Toast shredded coconut until golden, set aside.
- Drizzle chilli oil in pan, cook barramundi skin down until crispy. Turn over and cook other side 4 mins.
- Serve barramundi with lime wedge and coconut rice topped with toasted coconu
