Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons of harissa paste, 1 teaspoon of turmeric powder, 1 tablespoon of Sri Lankan curry powder, 1 teaspoon of coriander powder, 0.5 teaspoon of cumin powder, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 tablespoon of fresh lime juice to create a vibrant spice paste.

2. 2

   Pat dry four 6-ounce barramundi fillets with paper towels, then generously coat each fillet with the prepared harissa spice paste, ensuring an even layer on all sides.

3. 3

   For the coconut sambol, combine 1 cup of freshly grated coconut, 0.5 finely diced red onion, 1 minced green chili, 2 tablespoons of fresh lime juice, 0.5 teaspoon of chili powder, and 0.25 teaspoon of salt in a separate medium bowl, then mix thoroughly by hand or with a spoon until well combined.

4. 4

   Heat 2 tablespoons of coconut oil in a large non-stick skillet over medium-high heat until shimmering.

5. 5

   Carefully place the coated barramundi fillets into the hot skillet, ensuring not to overcrowd the pan, and pan-sear for 4-5 minutes per side, or until golden brown and cooked through and flakes easily.

6. 6

   Remove the pan-seared harissa-crusted barramundi fillets from the skillet and let them rest for 2 minutes before serving.

7. 7

   Serve the harissa-crusted pan-seared barramundi hot, accompanied by the fresh coconut sambol on the side.