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Thai-Style Seared Barramundi & Slaw

Thai-Style Seared Barramundi & Slaw

Thai-Style Seared Barramundi & Slaw

with Coconut Ginger Lemongrass Sauce

Get up to $200 off!

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:

High Protein

Allergens:

Fish

•Soy

The quantities provided above are averages only.

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

280 g

Barramundi

(Contains: Fish; May be present: Crustaceans, Molluscs.)

1 packet

Mixed Salad Leaves

1 packet

Ginger Lemongrass Paste

1 packet

Slaw Mix

1 packet

Mint

1

Cucumber

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce (for the sauce)

(Contains: Soy; May be present: Gluten.)

1 tsp

brown sugar

½ tbs

soy sauce (for the veg)

(Contains: Soy; May be present: Gluten.)

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Calories478 kcal

Energy (kJ)2000 kJ

Fat33.4 g

of which saturates19.2 g

Carbohydrate15.2 g

of which sugars10.1 g

Dietary Fibre5.2 g

Protein30.5 g

Sodium883 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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!

3

• 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.

4

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

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