Name: TRenD Bar & Kitchens Thai Barramundi Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 pieces barramundi fillets (skin-on); 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs neutral oil (canola, vegetable or grapeseed); 4 pieces lime wedges (for serving); 4 tbs fresh lime juice; 3 tbs fish sauce (nam pla); 1 tbs light soy sauce; 2 tbs palm sugar or light brown sugar; 4 pieces garlic cloves, minced; 2 pieces red Thai bird chiles (or serrano), thinly sliced; 1 pieces shallot, finely sliced; 1 tsp fresh ginger, grated; 60 ml vegetable stock or water; 0.5 cups cilantro leaves, roughly chopped; 0.25 cups fresh Thai basil or sweet basil, chopped; 3 pieces scallions (green onions), thinly sliced; 2 tbs crispy fried shallots (optional); 4 cups steamed jasmine rice

Method

For the fish

Prep and season

Pat the barramundi fillets dry with paper towels. Season both sides and the skin lightly and evenly with the kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you make the sauce.

Sear

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl. Place fillets skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down, undisturbed, for 4–5 minutes until the skin is crisp and the flesh is opaque about halfway up the fillet. Flip and cook 1–2 minutes more (depending on thickness) until the fish registers 55–60°C (130–140°F) and flakes easily. Remove to a warm plate and tent loosely with foil.

Thai sauce and marinade

Make the sauce

While the fish cooks, combine lime juice, fish sauce, light soy sauce and palm sugar in a small bowl. Stir until sugar dissolves. In a small saucepan over medium heat, add 1 tablespoon oil (or use the hot pan from the fish if there is residual oil), sauté minced garlic, grated ginger, sliced shallot and sliced chiles for 30–45 seconds until fragrant but not browned. Add the lime/fish sauce mixture and 60 ml vegetable stock or water and bring to a gentle simmer for 1–2 minutes to meld flavors and slightly reduce. Taste and adjust balance—if too salty, add a little more lime or a teaspoon of sugar; if too sour, add a touch more sugar or a splash more soy. Remove from heat.

Finish sauce

If you prefer a smoother sauce, strain out the solids into a small bowl; otherwise leave them in for texture. Spoon about 1–2 tablespoons of the warm sauce over each fillet before serving, reserving the rest to pass at the table.

Aromatic garnish and sides

Prepare rice and garnishes

While fish cooks and sauce simmers, reheat or steam jasmine rice so it is hot and fluffy (about 10–12 minutes if starting from chilled steamed rice in microwave or 12–15 minutes on stovetop). Roughly chop cilantro and basil and thinly slice scallions.

Assemble and serve

Place a portion of steamed jasmine rice on each plate. Lay a barramundi fillet atop or beside the rice. Spoon warm Thai sauce over the fish and around the plate. Scatter chopped cilantro, basil, and scallions over the fish. Sprinkle crispy fried shallots if using. Serve immediately with lime wedges on the side to squeeze over the fish.