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Barramundi & Mumbai Coconut Sauce

Barramundi & Mumbai Coconut Sauce

with Roast Veggie Medley

4.5(9)

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

518 kcal

Protein

:

34.2g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

High Protein

Allergens:

Fish
May contain traces of allergens
Crustaceans
Molluscs

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

280 g

Barramundi

(Contains: Fish May be present: Crustaceans, Molluscs.)

1 packet

Baby Spinach Leaves

1

Garlic

1 sachet

Mumbai Spice Blend

1

Brown Onion

1

Sweet Potato

1 packet

Coconut Milk

1

Carrot

1

Beetroot

Nutritional Values

Calories518 kcal

Energy (kJ)2170 kJ

Fat26.7 g

of which saturates18.3 g

Carbohydrate36 g

of which sugars22.9 g

Dietary Fibre12.9 g

Protein34.2 g

Sodium638 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot and brown onion into thin wedges. Cut carrot and sweet potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes. • Meanwhile, pat barramundi dry with paper towel and season both sides. TIP: Patting the skin dry helps it crisp up in the pan!

2

• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.

3

• Finely chop garlic. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and any resting lamb juices and simmer until thickened, 1-2 minutes. Season to taste.

4

• Once roasted veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Divide roast veggie toss between plates. Top with barramundi. • Spoon over Mumbai coconut sauce to serve. Enjoy!

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