Sri Lankan-Style Barramundi

Name: Sri Lankan-Style Barramundi with Spiced Potatoes & Celery Slaw
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 2 potato; 1 carrot; 1 stalk celery; 1 bag coriander; 1 packet barramundi; ¼ tsp salt; 1 bag shredded cabbage mix; 1 packet mayonnaise; 1 drizzle white wine vinegar; 20 g butter; 1 sachet mild North Indian spice blend; 1 sachet Sri Lankan spice blend

with Spiced Potatoes & Celery Slaw

4.0(254)

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Calories

:

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Protein

:

36.1g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Calorie Smart

Allergens:

Fish
Eggs
Milk
Gluten
Wheat
May contain traces of allergens

There's no need to measure out herbs and spices for tonight's dinner when you have our Sri Lankan spice blend handy. Boasting a lovely medley of cumin, turmeric and ginger, with hints of coriander and cinnamon, it adds a depth of flavour and golden hue to the seared barramundi. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

potato

1

carrot

1 stalk

celery

1 bag

coriander

1 packet

barramundi

(Contains: Fish;)

1 bag

shredded cabbage mix

1 packet

mayonnaise

(Contains: Eggs;)

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 sachet

Sri Lankan spice blend

(Contains: Gluten, Wheat;)

Not included in your delivery

1

olive oil

¼ tsp

salt

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2688 kJ

Fat35.3 g

of which saturates10.1 g

Carbohydrate41.2 g

of which sugars13.6 g

Protein36.1 g

Sodium1022 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle with the Mild North Indian spice blend. Season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the potatoes between two trays.

2

While the potatoes are baking, grate the carrot. Thinly slice the celery. Roughly chop the coriander.

3

When the potatoes have 10 minutes remaining, rub both sides of the barramundi with the salt, a good pinch of pepper and the Sri Lankan spice blend.

4

In a large frying pan, heat the butter over a medium-high heat. Cook the barramundi until just cooked through, 3-4 minutes each side.

TIP: Barramundi is cooked through when it turns from translucent to white.

5

While the barramundi is cooking, combine the carrot, cucumber and shredded cabbage mix in a medium bowl. Add the mayonnaise and a drizzle of white wine vinegar. Season, then toss to coat.