HelloHero: Barramundi & Mumbai Coconut Sauce
with Roasted Root Veggie Toss- Fish
- Crustaceans
- Mollusc
- May contain traces of allergens
It's roast lamb, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent lamb rump to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Barramundi
(Contains: Fish, Crustaceans, Mollusc, May contain traces of allergens;)
1
Beetroot
1
Brown Onion
1
Carrot
1
Sweet Potato
1 clove
Garlic
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1 packet
baby spinach leaves
Not included in your delivery
olive oil
½ tsp
brown sugar
(Contains: May contain traces of allergens;)
drizzle
white wine vinegar
Utensils
Cooking Steps
• 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!
• 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.
• 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.
• 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!
