Pan-Fried Barramundi with Tom Yum Sauce Recipe

This pan-fried barramundi with tom yum sauce is everything you want in a standout seafood dinner. You get beautifully crisp fish skin paired with a fragrant, creamy Thai-style sauce packed with lemongrass, kaffir lime, galangal and chilli.

It tastes restaurant-worthy but is surprisingly easy to make at home, making it perfect for both busy weeknights and effortless entertaining.

If you love bold Thai flavours, silky coconut-based sauces and perfectly cooked fish, this recipe is going straight into your regular rotation.

Trust me… this is the one everyone will be talking about.

4 x 200g skin-on barramundi
(or snapper fillets)
Oil, for searing
Fresh coriander leaves, to serve

TOM YUM SAUCE
1 tbsp chilli oil
1 shallot, finely diced
1 lemongrass stalk, very finely sliced
2 Thai chillies, thinly sliced
1 tbsp finely sliced galangal
4 kaffir lime leaves, finely chiffonaded
500ml chicken stock
1 tsp fish sauce
½ cup coconut milk
60g cold butter, cubed
1 lime

Place a pan over medium heat and add the chilli oil. Add the shallot, lemongrass, Thai chillies and galangal, then cook for 2–3 minutes until softened and fragrant.

Pour in the chicken stock and bring to the boil. Allow the liquid to simmer until reduced by about half. Stir in the fish sauce, coconut milk and kaffir lime leaves, then remove the saucepan from the heat.

Add the cold butter a few cubes at a time, stirring gently until the sauce is glossy and smooth. Set aside and keep warm.

Heat a large frying pan over high heat and add enough oil to lightly coat the base. Season the fish fillets with salt, then place them skin-side down in the hot pan.

Cook for 4–5 minutes, pressing lightly, until the skin is crisp and golden. Flip and cook for a further 2 minutes, or until just cooked through.

To serve, spoon the warm tom yum sauce over the fish. Finish with a squeeze of fresh lime juice and scatter over coriander leaves before serving