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Sri Lankan-Style Barramundi
Sri Lankan-Style Barramundi

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!

Tags:
Calorie Smart
Allergens:
Pesce
Egg
Milk
Gluten
Wheat

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1 stalk

celery

1 bag

coriander

1 packet

barramundi

(Contains: Pesce;)

1 bag

shredded cabbage mix

1 packet

mayonnaise

(Contains: Egg;)

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

1
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
2

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

3
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
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
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.

6
6

Divide the spiced potatoes and cucumber slaw between plates. Top with the Sri Lankan-style barramundi. Garnish with the coriander to serve.

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