home iconhome iconRecipe Archive
arrow right iconarrow right icon
Thai Recipes
Thai Coconut Barramundi

Thai Coconut Barramundi

with Rice & Stir-Fried Veggies

Read more

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:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

basmati rice

1 head


1 unit


2 clove


1 unit

brown onion

1 bag


1 packet



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


1 tsp

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3290 kJ
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
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pot
Instructionsarrow up iconarrow up icon
download icondownload icon

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.