Seared Barramundi & Thai Coconut Sauce
with Sesame Broccolini
The deliciously succulent barramundi is made only more delectable by the aromatic coconut sauce. Served with sesame broccolini and basmati rice, this dish is a restaurant inspired weeknight meal, so much so, we think you ought to cancel your date night dinner reservation and set the table at home!
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
½ cube
vegetable stock powder
1 packet
basmati rice
2 bunch
broccolini
1 bunch
coriander
1 unit
fresh chilli
½ clove
garlic
1 unit
lime
1 knob
ginger
1 sachet
black sesame seeds
(Contains: Sesame, Milk, Soy, Gluten, Peanuts, Traces of Tree Nuts, May contain traces of allergens; )
1 packet
barramundi
(Contains: Fish; )
1 tin
Coconut Cream
1 packet
roasted cashews
(Contains: Tree Nuts, May contain traces of allergens, Gluten, Peanuts, Sesame, Milk, Soy; )
1 tub
Fish Sauce & Rice Vinegar Mix
(Contains: Fish; )
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
soy sauce
(Contains: Gluten, Soy; )
2 tbs
plain flour
(Contains: Gluten; )
2 tsp
sugar
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, combine the water and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will keep cooking as it sits, so don't peek!
While the rice is cooking, slice the broccolini in half lengthways. Roughly chop the coriander. Thinly slice the long red chilli (if using). Zest the lime and slice into wedges. Finely grate the garlic (see ingredients list). Finely grate the ginger until you have 1 tsp for 2 people / 2 tsp for 4 people.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the black sesame seeds, broccolini and a dash of water and cook, tossing, for 4-5 minutes or until just tender. Add the soy sauce and cook for a further 1 minute. Transfer to a plate and cover to keep warm.
Wipe out the frying pan with paper towel. Place the lime zest and plain flour on a plate and season with salt and pepper. Add the barramundi fillets and turn to coat in the flour. Return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the barramundi, skin-side down, and cook for 3-4 minutes on each side (depending on thickness) or until golden and just cooked through. TIP: The fish is cooked through when it turns from translucent to white.
While the barramundi is cooking, add the coconut cream, garlic, ginger, sugar and fish sauce & rice vinegar mix to a small saucepan over a medium-high heat. Cook, stirring occasionally, for 3-4 minutes or until the sauce has heated through and the garlic has lost its raw flavour.
Divide the basmati rice and broccolini between bowls. Top with the barramundi and spoon over the Thai coconut sauce. Garnish with the coriander, long red chilli (if using) and roasted cashews. Serve with the lime wedges.
