Circle of Health

Pan Fried Fish with Coconut Sauce

Recipe by @the_iuli_clique

Serves 4 


  • 2x firm fish fillets (we used 2x 300gm barramundi fillets here) 
  • 1 lemon 
  • Pink Himalayan salt to season 
  • 1 teaspoon minced garlic 
  • 1 tablespoon fish sauce 
  • 1 cup baby spinach leaves 
  • Handful chopped coriander 
  • 125g cherry tomatoes, quartered 
  • 400ml can coconut cream 
  • Salad and/ or steamed rice to serve 


  1. Using the 22cm Circulon Innovatum skillet, heat pan to medium-high and cook fish for approximately 3 minutes on each side until golden, seasoning with juice of ¼ of the lemon and pink Himalayan salt between flipping. Remove pan from heat. 
  2. Using the 25cm Circulon Innovatum skillet, heat pan to medium-high and add minced garlic, fish sauce, tomatoes, coriander, spinach leaves, juice of ½ lemon and pink Himalayan salt to taste. Cook until spinach has wilted, approximately 3 minutes. 
  3. Add can of coconut cream to the pan and stir until heated through, approximately 5 minutes. Slice the remaining lemon ¼ into thin slices and add to coconut cream. 
  4. Add fish fillets to the pan and turn down the heat to medium, leave for approximately 15 for the sauce to thicken. 
  5. Serve with salad and/ or steamed rice.