Sri Lankan-Style Barramundi
with Spiced Potatoes & Celery Slaw
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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;)
Utensils
Cooking Steps
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.
While the potatoes are baking, grate the carrot. Thinly slice the celery. Roughly chop the coriander.
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.
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.
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.
Divide the spiced potatoes and cucumber slaw between plates. Top with the Sri Lankan-style barramundi. Garnish with the coriander to serve.
