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.
Always refer to the product label for the most accurate ingredient and allergen information.
1 packet
basmati rice
1 head
broccoli
1 unit
carrot
2 clove
garlic
1 unit
brown onion
1 bag
coriander
1 packet
barramundi
(ContainsFish)½ sachet
Southeast Asian Spice Blend
1 box
coconut milk
1 packet
crushed peanuts
(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)Not included in your delivery
olive oil
1.5 cup
water
1 tsp
soy sauce (or gluten free tamari soy sauce)
(ContainsSoy, Gluten)1 tsp
brown sugar
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!
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.
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.
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.
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.
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.