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!
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
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
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!
