Crumbed Barramundi & Golden Curry Sauce
with Garlic Rice & Mixed Veggies
- Wheat
- Gluten
- Fish
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Crispy, golden barramundi takes center stage in this comforting dish, catching every drop of our rich, aromatic Japanese curry sauce. Fluffy garlic rice and vibrant veggies bring the perfect balance to the plate, cutting through the richness with every bite. It’s an easy, flavour-packed spin on a takeout favourite that will have you wiping the plate clean.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Asian Greens
1
Carrot
1
Crumbed Barramundi
(Contains: Wheat, Gluten, Fish)
1 packet
Japanese Curry Paste
1 packet
Coconut Milk
2
Garlic
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
1 cup
water
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat a dash of olive oil over
medium heat. Cook half the garlic until fragrant,
1-2 minutes.
• Add the water and a generous pinch of salt and
bring to the boil.
• Add jasmine rice. Stir, cover with a lid and reduce
heat to low. Cook for 10 minutes, then remove from
heat and keep covered until rice is tender and water
is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• Meanwhile, thinly slice carrot into sticks.
• Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook carrot, tossing, until tender, 4-5 minutes.
• Add Asian greens and remaining garlic and cook
until wilted and fragrant, 1 minute. Transfer to a
bowl and cover to keep warm.
• Return the frying pan to medium-high heat with
enough olive oil to coat the base. When oil is hot,
cook crumbed barramundi until golden and cooked
through, 5-6 minutes each side.
• Transfer to a paper towel-lined plate. Season with a
pinch of salt.
TIP: White fish is cooked through when the centre turns
from translucent to white.
• Wipe out the frying pan, then return to medium
heat.
• Cook Japanese curry paste, coconut milk and
the soy sauce, stirring until combined and slightly
reduced, 2-3 minutes.
• Divide crumbed barramundi, mixed veggies and
garlic rice between plates.
• Spoon golden curry sauce over fish to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The golden curry sauce paired with crispy barramundi was a hit with families.
- Suggestions: One cook added onion alongside the garlic when preparing the greens, which worked well.
