Barramundi in Asian-Spiced Coconut Milk

Barramundi is one of the most beloved fish in Australia, a gold-flecked beauty with a firm, sweet, white flesh that forms large meaty flakes when cooked. You may not be able to find barramundi easily (do try it when you go to Australia), but sea bass, grouper, and especially mahimahi make good substitutes.

The Southeast Asian roots of this recipe are obvious. You’ll love the haunting flavors of the lemongrass and kaffir lime leaves, not to mention the wonderful way the coconut milk