Tom yum glazed barramundi with coconut rum sauce Tom yum glazed barramundi with coconut rum sauce

This warm and spicy tom yum-inspired barramundi dish is a fantastic winter warmer.


Serves 4


30 mins, plus marinating overnight



  • ¼ cup tom yum paste
  • 2 tsp sugar
  • 500g barramundi portions
  • 80ml (¹⁄³ cup) vegetable oil
  • 2 cloves garlic, chopped
  • 3 spring onions, sliced, plus extra to serve
  • ¼ cup Malibu rum
  • 400ml coconut cream
  • Fish sauce, to taste
  • 1 lime, juiced, plus extra to serve
  • 1 red chilli, finely chopped
  • Steamed broccolini, to serve
  • Steamed rice, to serve


Add the tom yum paste and sugar in a small bowl and mix to combine. Coat the barramundi with the marinade and leave to marinate overnight
Heat 2 tablespoons of oil in a large frypan over medium-low heat. Fry the barramundi, skin side down, for 4 minutes on each side, or until cooked to your liking. Set aside to rest.
Return the pan to the heat. Add 2 tablespoons of oil and increase the heat to medium-high. Add the garlic and spring onion, and cook until fragrant, about 1–2 minutes.
Add the rum and bring to the boil. Add the coconut cream and simmer until slightly thickened, about 5 minutes. Stir through the fish sauce and lime juice to taste.
Serve the barramundi warm with coconut sauce, sliced chilli, extra spring onion, lime wedges, steamed broccolini and rice.

Originally published in The Costco Connection, Mar/Apr 2023. Pick up the latest copy at your local warehouse or read it online.