Thai-Style Seared Barramundi & Slaw
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Thai-Style Seared Barramundi & Slaw

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!

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Gluten
Soy
Fish
Peanut

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 Time20 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

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

½ tbs

soy sauce (for the slaw)

(Contains Gluten, Soy;)

drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)1956 kJ
Calories467 kcal
Fat30.2 g
of which saturates18.7 g
Carbohydrate16.4 g
of which sugars12 g
Dietary Fibre6.6 g
Protein32 g
Sodium729 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• Top slaw with seared barramundi. Spoon over coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!