Crispy Barramundi with Pineapple Salsa and Coconut Rice

Escape to the tropics with this vibrant seafood dish. Mild, buttery barramundi fillets are seared until the skin is perfectly crispy, then finished with a silky coconut Thai chili sauce and a bright pineapple scallion salsa. The combination of creamy coconut rice and zesty roasted carrots rounds out a meal that feels like a beachside vacation.

This recipe is designed for home cooks looking for a quick yet impressive dinner. With just 40 minutes from start to finish, you can enjoy restaurant-quality flavors without leaving your kitchen. The sweet heat of the chili sauce, the freshness of lime and the crunch of the salsa make every bite a delight.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5.07 ounce Coconut MilkView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch pieces. Drain pineapple and roughly chop. Trim and thinly slice scallions. Zest the lime, then quarter it. Rinse jasmine rice in a fine-mesh strainer until water runs clear.
2. In a small pot, combine ¼ cup coconut milk (shake the can first), ½ cup water, 1 tablespoon butter, ½ teaspoon sugar and a generous pinch of salt. Bring to a boil, stir in the rice, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes. Meanwhile, in a small bowl, combine pineapple, scallions and a generous squeeze of lime juice. Season with salt and pepper to make the salsa.
4. Pat barramundi dry with paper towels and season both sides with salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Place the fish skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a plate and wipe out the pan.
5. Return the pan to medium-high heat. Add the sweet Thai chili sauce and remaining coconut milk. Bring to a simmer and cook until reduced by about half, 2-3 minutes. Remove from heat and stir in a squeeze of lime juice to taste.
6. Fluff the rice with a fork and season with salt and pepper. Toss the roasted carrots with lime zest. Divide rice, carrots and barramundi among plates. Spoon the coconut sauce over the fish, top with pineapple salsa and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen barramundi?

Yes, just thaw it completely in the refrigerator overnight and pat dry before cooking.

What can I substitute for coconut milk?

You can use full-fat coconut cream or even heavy cream, but the flavor will be less tropical.

How do I know when the rice is done?

The rice is tender when all the liquid is absorbed and the grains are fluffy. Let it rest covered for a few minutes before fluffing.