The deliciously succulent barramundi is made only more delectable by the aromatic coconut sauce. Served with sesame baby broccoli and basmati rice, this dish is a restaurant-inspired weeknight meal, so much so, we think you ought to cancel your date night dinner reservation and set the table at home!
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sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
fish sauce & rice vinegar mix(ContainsFish)
long red chilli
roasted peanut cashew mix(ContainsPeanuts, Tree NutsMay be present Tree Nuts, Gluten, Milk, Soy, Sesame)
soy sauce(ContainsGluten, Soy)
In a medium saucepan, add the water and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the baby broccoli in half lengthways. Zest the lime to get a good pinch, then slice into wedges. Finely grate the garlic (see ingredients). Finely grate the ginger until you have 1 tsp for 2 people / 2 tsp for 4 people.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes. Add the black sesame seeds and cook until toasted, 2 minutes. Add the soy sauce and cook for 1 minute. Transfer to a plate and cover to keep warm.
Wipe out the frying pan with paper towel. Combine the lime zest and plain flour on a plate and season with salt and pepper. Add the barramundi and turn to coat in the flour mixture. Return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the barramundi, skin-side down first, until golden and just cooked through, 3-4 minutes each side (depending on thickness). TIP: The fish is cooked through when it turns from translucent to white.
While the barramundi is cooking, combine the coconut milk, garlic, ginger, sugar and fish sauce & rice vinegar mix in a small saucepan over a medium-high heat. Cook, stirring occasionally, until the sauce is heated through and the garlic has lost its raw flavour, 3-4 minutes. Roughly chop the coriander. Thinly slice the long red chilli (if using).
Divide the rice and baby broccoli between bowls. Top with the barramundi and spoon over the Thai coconut sauce. Garnish with the coriander, chilli (if using) and roasted cashew peanut mix. Serve with the lime wedges.