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Seared Barramundi & Red Curry Sauce

Seared Barramundi & Red Curry Sauce

Seared Barramundi & Red Curry Sauce

with Asian Greens & Rice

Up to 180$ + Free Treats / Extras for Life

Better than the restaurants, this seared barramundi and Thai red curry combination comes together in perfect matrimony, proving that a gourmet dining experience can be achieved from the comfort of your home.

Allergens:

Fish

•Gluten

•Soy

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

½

Lime

1 packet

Asian Greens

1 packet

Barramundi

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

Trimmed Green Beans

1 packet

Mild Thai Red Curry Paste

1 packet

Coconut Milk

1 packet

microwavable basmati rice

(Contains: Soy;)

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.)

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains: Gluten, Soy;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2905 kJ

Calories694 kcal

Fat36 g

of which saturates19.3 g

Carbohydrate52.9 g

of which sugars13.2 g

Dietary Fibre6.2 g

Protein37 g

Sodium1427 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

• Slice lime into wedges. Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Pat barramundi dry with a paper towel and season both sides with salt and pepper. • 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.

TIP: Patting the skin dry helps it crisp up in the pan!

2

• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans, tossing, until tender, 4-5 minutes. • Add Asian greens and mild Thai red curry paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, brown sugar, a squeeze of lime juice and a splash of water, until combined, 1 minute.

3

• Microwave basmati rice until steaming, 2-3 minutes.

4

• Divide rice, seared barramundi and red curry between bowls. • Sprinkle over crushed peanuts. • Serve with any remaining lime wedges. Enjoy!

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