Thai-Style Seared Barramundi & Slaw
with Coconut Ginger Lemongrass Sauce
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!
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.
Ingredients
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
barramundi
(Contains Fish;)
1
apple
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 tbs
soy sauce (for the sauce)
(Contains Gluten, Soy;)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
½ tbs
soy sauce (for the slaw)
(Contains Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook gingerlemongrass paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water and simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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!
• While barramundi is cooking, thinly slice pear into wedges. • In a large bowl, combine pear, slaw mix, baby spinach leaves, the soy sauce (for the veg), and a drizzle of vinegar and olive oil. Season to taste. • Transfer to serving plates.
• Top slaw with seared barramundi. Spoon over coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!