Thai Coconut Curry Poached Barramundi with Spinach
Delicate white fish poached in aromatic coconut curry broth with wilted spinach and jasmine rice. This elegant one-pan dish combines Southeast Asian flavors with light, healthy cooking. Silky barramundi absorbs the creamy, slightly spicy sauce while staying tender and moist. Serve for weeknight dinners or impressive entertaining when you want restaurant-quality results without fuss. This version prioritizes simplicity and clean flavors, letting quality fish shine while the curry base adds depth without heaviness.
Ingredients
- 2 tablespoon olive oil
- 20 ounce spinach, not baby spinach
- 2 medium shallot, diced, about 3/4 cup
- 2 teaspoon Thai red curry pastered curry powder2 teaspoon
- 1 ½ cup low-sodium chicken broth
- 1 cup light coconut milk
- ¾ teaspoon kosher salt, plus more to taste
- 24 ounce barramundi fillets, thawed if frozenhalibut1:1white fishmild
high
- 1 cup fresh cilantro, chopped, divided
- 1 lime, juiced, plus wedges for serving
- 2 green onion, sliced thin on angle
- 2 cup cooked Thai jasmine ricebrown rice1:1heartier grain
medium
Instructions
- 1
Heat oil in a 12-inch skillet over medium-high heat and wilt spinach with salt, tossing with tongs until tender but still textured, then transfer to a bowl.
- 2
Wipe the skillet, add remaining oil, reduce heat to medium, and sauté shallots until golden at edges.
- 3
Stir in curry paste and cook briefly, then add broth and coconut milk with salt, bring to a simmer and reduce by half.
- 4
Place fish fillets in the broth, spoon some sauce over top, cover, and poach until opaque and flaking easily.
- 5
Divide spinach and rice among shallow bowls and top each with a fillet.
- 6
Stir half the cilantro and lime juice into the broth, taste, and adjust salt.
- 7
Ladle sauce over fish and spinach, then garnish with remaining cilantro and green onions.
Tips
Do not overcrowd the skillet when poaching fish; work in batches if needed to maintain even cooking and sauce temperature.
Reserve some cilantro and lime for finishing rather than cooking in the broth to preserve bright, fresh flavors.
Use quality barramundi or substitute sea bass; thicker fillets ensure the fish stays moist while the exterior poaches gently.
Good to Know
Refrigerate leftovers in an airtight container for up to two days. Store components separately if possible; rice and broth keep better than poached fish.
Prepare spinach, shallots, and cilantro the day before. Broth can be made and cooled up to one day ahead; reheat gently before adding fish. Cook rice ahead and reheat.
Serve immediately in shallow bowls with lime wedges on the side. Pair with a crisp white wine or Thai iced tea.
Common Mistakes
Do not skip wilting the spinach separately; adding raw spinach to the sauce at the end results in mushy texture and diluted broth.
Do not poach fish at a rolling boil; maintain a gentle simmer to prevent it from breaking apart.
Do not omit lime juice until the end; adding it early dulls the brightness that balances the rich coconut broth.
Substitutions
high
FAQ
Can I use frozen barramundi fillets?
Yes, thaw them completely in the refrigerator before poaching. Pat dry with paper towels to remove excess moisture, which helps them cook evenly and absorb the sauce better.
What if I cannot find Thai red curry paste?
Substitute red curry powder at half the amount and add a tablespoon of water or broth to create a paste-like consistency. The flavor will be slightly less complex but still delicious and warming.
How long does this keep and can I freeze it?
Refrigerate for up to two days in airtight containers. Freezing is not recommended; poached fish becomes mushy when thawed. Freeze the broth separately if desired and use within one month.