Thai Barramundi & Coconut Lemongrass Sauce

Name: Thai Barramundi & Coconut Lemongrass Sauce with Makrut Lime, Slaw & Crushed Peanuts
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Coconut Milk; 1 Cucumber; 1 packet Ginger Lemongrass Paste; 280 g Barramundi; 1 packet Slaw Mix; 1 Red Butter Lettuce; 1 packet Makrut Lime Leaves; 1 packet Crushed Peanuts; 1 drizzle olive oil; 1 tbs soy sauce (for the sauce); 1 tsp brown sugar; ½ tbs soy sauce (for the veg); 1 drizzle vinegar (white wine or rice wine)

with Makrut Lime, Slaw & Crushed Peanuts

Recipe Development TeamUpdated on August 21, 2026

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Calories

:

544 kcal

Protein

:

33.5g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

Peanuts
Soy
May contain traces of allergens
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Wheat

This serious slaw number is coming your way and is definitely here to stay. With a ginger lemongrass and coconut sauce drizzled over perfectly cooked barramundi, you'll have maximum crunch and flavour all in the one bowl!

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

Ingredients

Serving amount

1 packet

Coconut Milk

1

Cucumber

1 packet

Ginger Lemongrass Paste

280 g

Barramundi

1 packet

Slaw Mix

1

Red Butter Lettuce

1 packet

Makrut Lime Leaves

1 packet

Crushed Peanuts

(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce (for the sauce)

(Contains: Soy May be present: Gluten)

1 tsp

brown sugar

½ tbs

soy sauce (for the veg)

(Contains: Soy May be present: Gluten)

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2280 kJ

Calories544 kcal

Fat38.4 g

of which saturates20 g

Carbohydrate16.6 g

of which sugars9.9 g

Dietary Fibre6.7 g

Protein33.5 g

Sodium890 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook ginger lemongrass paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water, then simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.

2

• Wash and dry frying pan and return to medium-high heat with a drizzle of olive oil. • Pat barramundi dry with paper towel and season both sides. • 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 to rest. TIP: Patting the skin dry helps it crisp up in the pan!

3

• While barramundi is cooking, slice cucumber into half-moons. Remove centre veins from makrut lime leaves, then very finely chop. • In a large bowl, combine cucumber, slaw mix, red butter lettuce, the soy sauce (for the slaw) and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. • Transfer to serving plates.