Spicy Pla Kapong/ Barramundi Recipe

Prepare fish

Pat the barramundi fillets dry with paper towels. Lightly score the skin side (if skin-on) in 2–3 diagonal cuts to help seasoning penetrate and cook evenly.

Season both sides of the fillets with 1 tsp sea salt and 1 tsp white pepper, then drizzle with 2 tbsp lime juice and 1 tbsp fish sauce. Rub marinade gently into the flesh and let rest for 10–15 minutes at room temperature (no longer than 30 minutes).

Preheat the oven to 200°C (400°F). Line a baking tray with foil or parchment and brush with 1 tbsp vegetable oil to prevent sticking.

Place marinated fillets on the prepared tray skin-side down. Bake in the preheated oven for 10–14 minutes depending on thickness (about 10 minutes for 1-inch fillets, up to 14 minutes for thicker). Fish is done when opaque and flakes easily with a fork (internal temp ~63°C/145°F). Remove from oven and set aside, keeping warm.

Prepare aromatics and chillies

Peel and thinly slice the shallots. Peel and thinly slice the garlic. Finely slice the red bird's eye chillies and green chillies (remove seeds for less heat). Chop coriander stems finely and reserve leaves for garnish.

Fry shallots and garlic

In a small heavy saucepan or frying pan, heat 0.75 cups neutral oil over medium heat. Test oil by adding a single shallot slice; it should sizzle gently. Fry the sliced shallots in batches until golden brown and crisp (about 4–6 minutes per batch). Remove with a slotted spoon to a paper towel-lined plate. Next, fry the garlic slices until light golden (about 1–2 minutes) — watch closely to prevent burning — and remove to paper towels. Reserve 2–3 tbsp of the flavored oil.

Make spicy dressing

In a small bowl, combine 1 tbsp light soy sauce, 1 tsp tamari or extra fish sauce, 1 tsp palm sugar, and 1 tbsp fresh lime juice. Stir until sugar dissolves. Add the finely chopped coriander stems and sliced fresh chillies, then stir to combine.

Mix fried aromatics into dressing: in a heatproof bowl, combine the reserved 2–3 tbsp flavored oil with the fried shallots and fried garlic (reserve some crispy shallot for garnish if using). Add the chilli-coriander dressing and toss gently so the fried components are coated but retain some crunch. Taste and adjust: add more lime for acidity, more sugar for balance, or extra fish sauce/soy for saltiness.

Place each baked fillet on serving plates. Spoon a generous amount of the spicy garlic-coriander topping over the fillets, distributing evenly so each piece gets aromatic sauce and crispy bits.

Garnish with fresh coriander leaves, additional sliced chillies if desired, reserved extra crispy shallots, and lime wedges on the side. Serve immediately while fish is hot and topping is crisp.

Suggested accompaniments: steamed jasmine rice or lightly dressed salad to balance the heat.