Pan-Fried Barramundi with Coriander Ginger Sauce


A super simple recipe for lazy nights! We used barramundi for this recipe but any type of firm white fish fillet will work. Serve with stir-fried veggies and steamed rice or with a side of roasted veggies and potatoes.



(Serves 1)

1 Pc barramundi fillet (about 200g)

Mekhala Himalayan Pink Salt

Freshly ground black pepper

Olive oil or rice bran oil

3 Tbsp Mekhala Coriander Ginger Sauce



  1. Season the fish with Mekhala Himalayan Pink Salt, freshly ground pepper and a drizzle of oil.
  2. Pan-fry fish skin-side-down in a hot frypan until crispy, then flip over and cook through.
  3. Drizzle withMekhala Coriander Ginger Sauce or serve with sauce on the side.




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