Chilli-Ginger Barramundi & Pear Slaw Bowl
with Sesame Dressing & Crushed Peanuts
- Gluten
- Soy
- Fish
- Peanuts
- Eggs
- Sesame
- Wheat
- May contain traces of allergens
- Crustaceans
- Mollusc
- Gluten
- Milk
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
We're in our light and bright era, so only a salad will do. With its rich flavour and melt-in-your-mouth texture, barramundi stand up beautifully to our chilli-ginger concoction. With our shredded cabbage doing the most, you'll have a slaw bowl fit as your delightful dinner in no time. This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
Ingredients
2 clove
garlic
1
Long Chilli (Optional)
1 packet
Ginger Paste
1 packet
Barramundi
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1
Pear
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Baby Spinach Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
Not included in your delivery
olive oil
½ tsp
brown sugar
½ tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Finely chop garlic. • Thinly slice long chilli (if using). • In a small bowl, combine garlic, ginger paste, half the long chilli, the brown sugar, soy sauce and vinegar.
• If you've upgrade to barramundi, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Add chilli-ginger mixture and cook until fragrant, 1 minute.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, thinly slice pear into thin wedges. • Grate carrot. • In a large bowl, combine shredded cabbage mix, carrot, pear, baby spinach leaves, sesame dressing and a drizzle of olive oil. Season.
• Divide sesame pear slaw between bowls. • Top with chilli-ginger barr and remaining long chilli. • Sprinkle over crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious combination of chilli-ginger prawns with the fresh, crunchy slaw and sweet pear.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, perfect for busy weeknights.
- Suggestions: Some recommended adding extra prawns, vermicelli noodles, or rice to make the meal more substantial.
- Leftovers: A few noted the slaw doesn't keep well overnight, so it's best eaten fresh on the day.
- Spice level: Several found it quite spicy; adjust chilli to taste or remove seeds for less heat.
