Poached Barramundi

Poached Barramundi recipe - The Cooks Pantry


Matt Sinclair



  • 1 Cup Massel Liquid Stock, Chicken
  • 2 fillets of Coles barramundi, sliced into bite-sized pieces
  • 800 ml of Coles coconut cream
  • 3 Tbsp Cobram Estate Olive Oil Light Flavour
  • 2 inches Ginger, roughly chopped
  • 4 stalks Lemongrass, grated (white bits only)
  • Juice of 1 lime
  • 50 ml Fish Sauce
  • 50g Palm sugar, roughly chopped
  • 3 birds eye chilli, roughly chopped
  • 5 x Kaifer leaf leaves
  • 1 bunch Coriander root, roughly chopped


  • In a pan, heat oil and add ginger, coriander and chilli and saute for 1-2 minutes. Add coconut cream chicken stock and lemongrass and stir through. Once simmering add Barramundi and 3 torn kaffir lime leaves.
  • Allow to simmer for 3 minutes. Before serving add fish sauce and palm sugar and stir through. Sprinkle the remaining Kaifer leaves, finely sliced and lime juice to serve.

Related Recipes

Salmon and Caper Penne

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x Coles Penne Rigate 500g 1 x Coles Hot Smoked Salmon fillet 1 x ZoOSh Smoked Salmon dip ½ x Red onion, thinly sliced ½ jar Coles baby Capers ½ Dill bunch, roughly chopped (save a few sprigs for...

Hot Smoked Trout

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 700g baby new potatoes, boiled and diced 2/3 cup tablespoons crème fraiche 1 lemon, zest and juice ½ bunch dill, plus extra to serve 1 tablespoon capers, rinsed 4 red radish, thinly sliced Sea salt...

Nan’s Ham Hock Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Ham Hock 2.5 cups Yellow Split Peas 2 large brown onions, finely chopped 3 large carrots, grated 1 Litre Massel Salt Reduced stock Water Salt and Pepper METHOD: In a large stock pot or saucepan place...

Salt and Pepper Squid

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Cobram Estate EVOO for frying 8 medium squid hoods (750gm) ½ cup rice flour 1 Tbsp sea salt 1 Tbsp white pepper 2 tsp cracked black pepper 1 tsp Cayenne pepper (optional) Lime wedges to serve 2 egg...

XO Sauce Fried Rice (Fujian Fried Rice)

RECIPE BY: Leslie Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 350g rice (cooked) 120g pork (diced) Cobram Estate EVOO 50g pumpkin (diced) 2 eggs (beaten) 2 pcs Jade Phoenix shiitake mushrooms (soaked & diced) 75g prawns (deveined & diced) 50g scallops (diced)...

Pappardelle with Mixed Mushroom Ragout

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 tbsp butter 2 clove garlic, grated 2 tsp fresh thyme leaves 2 King brown mushrooms, sliced 200gm Swiss brown (or button) mushrooms, sliced 100gm Oyster mushrooms, roughly torn Salt 400gm tagliatelle...

Print Friendly, PDF & Email