Thai-Style Seared Barramundi & Slaw

Name: Thai-Style Seared Barramundi & Slaw with Coconut Ginger Lemongrass Sauce
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet Ginger Lemongrass Paste; 1 packet coconut milk; 1 tbs soy sauce (for the sauce); 1 tsp Brown Sugar; 1 packet barramundi; 1 cucumber; 1 packet mint; 1 packet slaw mix; 1 packet baby spinach leaves; ½ tbs soy sauce (for the slaw); drizzle vinegar (white wine or rice wine)

with Coconut Ginger Lemongrass Sauce

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Calories

:

529 kcal

Protein

:

31.6g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Gluten
Soy
Fish
May contain traces of allergens
Gluten
Milk
Peanuts
Sesame
Soy
Wheat
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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)

Nutritional Values

Energy (kJ)2215 kJ

Calories529 kcal

Fat39.6 g

of which saturates20.3 g

Carbohydrate14.2 g

of which sugars8.3 g

Dietary Fibre6.3 g

Protein31.6 g

Sodium735 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

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.