Fish fans, meet your new go-to Thai dish.

Still swooning from the food she sampled on travels in Thailand, contributor Natalie Paramore of Austin reveals her inspiration for this recipe: a coconut curry. To add the layers of depth characteristic across Southeast Asian cooking, she shared, “I decided to break those flavors down into a creamy dressing… The ginger and lemongrass really pop!” Food styling and photography also by Natalie, whose lifestyle site is a great resource for tips on entertaining, travel, and fitness.

1. Step 1In a small nonstick sauce pot, combine coconut milk, crushed lemongrass stalk, lime zest, minced shallot and ginger, and one teaspoon of salt over medium heat. Stir frequently and do not let sauce curdle. Reduce sauce by half, about 20-25 minutes.
2. Step 2Once the sauce finishes, remove from heat and let thicken.
3. Step 3Toss arugula with lemon juice, olive oil and remaining salt in separate bowl, set aside.
4. Step 4On a grill or cast iron, heat Barramundi over high heat about 3-4 minutes on each side until cooked through.
5. Step 5Plate arugula and top with grilled filets. Divide sauce and drizzle over top of fish and salad. Top with red pepper flakes if desired.
6. Cooking Tip: Fear “the fish flip” no longer: Learn how easy it is to grill our barramundi here, then see a pan-sear in this quick How-to Video! To get your fillets ready for greatness, follow The Current—a virtual prep school for fish, plus a side of the latest dish.

RecipesAll recipesFamily-FriendlyGrilled Lemongrass Coconut Barramundi