Easy Coconut Scented Broth with Seared Barramundi

Cook time 45 minutes
Servings 2


1 tsp coconut oil or vegetable oil

2 x 150g barramundi fillets, skin on

1 litre chicken stock

2 French shallot, finely sliced

1 knob ginger, sliced

1 chilli, cut in ½

2 tbsp soy sauce

2 ½ tsp fish sauce

1 tbsp sugar

150ml coconut milk

100g soba noodles

Juice ½ lime and ¼ lemon juice

½ bunch of English spinach, shredded

2 sprig of coriander, leaves picked

Easy Coconut Scented Broth with Seared Barramundi


Place stock, shallot, ginger and chilli in a pot and bring to the boil. Turn the heat down and simmer for 15 minutes, then add the soy, fish sauce and sugar and simmer for a further 5 minutes.

Heat oil in a pan, season barramundi with salt and sear for 2 minutes on each side.

While the barramundi is cooking, add the coconut milk and bring to the boil again before adding noodles and cook for 3-4 minutes. Now add the spinach and turn the heat off.

Portion noodle soup into two bowls, squeeze lime or lemon juice over and garnish with coriander.