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Thai Coconut Barramundi
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Thai Coconut Barramundi

Thai Coconut Barramundi

with Rice & Stir-Fried Veggies

This delicate fish curry is like a golden sunset in a bowl. Coconut milk adds a velvety richness and our Southeast Asian spice blend gives it an irresistible flavour.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Pesce
Soja
Gluten
Jordnødder

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

1 packet

basmati rice

1 head

broccoli

1 unit

carrot

2 clove

garlic

1 unit

brown onion

1 bag

coriander

1 packet

barramundi

½ sachet

Southeast Asian Spice Blend

1 box

coconut milk

1 packet

crushed peanuts

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

soy sauce (or gluten-free tamari soy sauce)

1 tsp

brown sugar

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Nutritional Values

per serving
Calories3290 kcal
Fat26.6 g
of which saturates13.3 g
Carbohydrate79.3 g
of which sugars13.7 g
Protein47.7 g
Sodium568 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Non-Stick Pan
Medium Pot

Cooking Steps

COOK THE RICE
1

In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

GET PREPPED
2

Cut the broccoli into small florets. Cut the carrot (unpeeled) into thin half-moons. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Roughly chop the coriander.

COOK THE VEGGIES
3

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot, broccoli, a generous pinch of salt and pepper, then a splash of water and cook, stirring, until tender, 4-5 minutes. Transfer to a medium bowl and cover to keep warm.

COOK THE FISH
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the barramundi on both sides with a pinch of salt and pepper. Add to the pan and cook until just cooked through, 2-3 minutes each side. TIP: The barramundi is cooked through when the centre turns from translucent to white. Transfer to a plate and cover with foil to keep warm.

MAKE THE SAUCE
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and a generous pinch of salt and cook, stirring, until softened, 3-4 minutes. Add the Southeast Asian spice blend (see ingredients list) and garlic and cook, stirring, until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar and bring to the boil. Simmer until thickened, 2 minutes.

SERVE
6

Divide the rice between bowls and top with the barramundi and vegetables. Spoon over the coconut sauce and sprinkle with the coriander and crushed peanuts.

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