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 rump, you'll have maximum crunch and flavour all in the one bowl!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 tsp
Brown Sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
barramundi
(Contains: Fish;)
1
cucumber
1 packet
mint
1 packet
slaw mix
1 packet
baby spinach leaves
Not included in your delivery
olive oil
1 tbs
soy sauce (for the sauce)
(Contains: Gluten, Soy;)
½ tbs
soy sauce (for the slaw)
(Contains: Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook ginger lemongrass paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water, then simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.
• Wash and dry frying pan and return to medium-high heat with a drizzle of olive oil. • 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, slice cucumber into half-moons. Pick and thinly slice mint leaves. • In a large bowl, combine cucumber, slaw mix, baby spinach leaves, the soy sauce (for the slaw) and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. • Transfer to serving plates.
• Top slaw with seared barramundi. Spoon over coconut sauce. • Sprinkle with mint to serve. Enjoy!
