• Baked Barramundi With Coconut Lime Sauce, Rice & Crunchy Salad
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Baked Barramundi With Coconut Lime Sauce, Rice & Crunchy Salad

Baked Barramundi With Coconut Lime Sauce, Rice & Crunchy Salad

  1. 0 White Wine Vinegar Or Any Vinegar - PANTRY ITEM
  2. 1 tbsp Thai Sweet Chilli Sauce
  3. 1 tbsp Sesame Seeds
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 0 Each Red Capsicum
  6. 100 g Red Cabbage
  7. 0 Each Lime
  8. 1 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 83 mL Coconut Milk
  11. 1 Each Carrots
  12. 1 cup Basmati Rice
  13. 140 g Barramundi Fillets (skin-On)
  1. 0 White Wine Vinegar Or Any Vinegar - PANTRY ITEM
  2. 2 tbsp Thai Sweet Chilli Sauce
  3. 2 tbsp Sesame Seeds
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 1 Each Red Capsicum
  6. 200 g Red Cabbage
  7. 1 Each Lime
  8. 1 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 165 mL Coconut Milk
  11. 1 Each Carrots
  12. 1 cup Basmati Rice
  13. 280 g Barramundi Fillets (skin-On)
  1. 0 White Wine Vinegar Or Any Vinegar - PANTRY ITEM
  2. 3 tbsp Thai Sweet Chilli Sauce
  3. 3 tbsp Sesame Seeds
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 1 Each Red Capsicum
  6. 300 g Red Cabbage
  7. 1 Each Lime
  8. 2 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 248 mL Coconut Milk
  11. 2 Each Carrots
  12. 2 cup Basmati Rice
  13. 420 g Barramundi Fillets (skin-On)
  1. 0 White Wine Vinegar Or Any Vinegar - PANTRY ITEM
  2. 4 tbsp Thai Sweet Chilli Sauce
  3. 4 tbsp Sesame Seeds
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 1 Each Red Capsicum
  6. 400 g Red Cabbage
  7. 1 Each Lime
  8. 2 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 330 mL Coconut Milk
  11. 2 Each Carrots
  12. 2 cup Basmati Rice
  13. 560 g Barramundi Fillets (skin-On)
  1. 0 White Wine Vinegar Or Any Vinegar - PANTRY ITEM
  2. 6 tbsp Thai Sweet Chilli Sauce
  3. 6 tbsp Sesame Seeds
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 2 Each Red Capsicum
  6. 600 g Red Cabbage
  7. 2 Each Lime
  8. 3 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 495 mL Coconut Milk
  11. 3 Each Carrots
  12. 3 cup Basmati Rice
  13. 840 g Barramundi Fillets (skin-On)

Prep:

  1. Peel and crush garlic.
  2. Wash and thinly slice capsicum, red cabbage.
  3. Zest and juice from 1/4 lime per person (wedge remaining).
  4. Pat dry barramundi with paper towel.
  5. Wash and peel carrots, cucumber into ribbons using peeler (alternatively julienne or slice).

Method:

  1. Place barramundi fillets in the dish and spoon over sauce to coat. Season with salt & pepper. Bake in the oven for 10-15 minutes, or until cooked to your liking.
  2. Use ratio of 1. 5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
  3. In an oven-proof dish, combine zest and juice lime, coconut milk, sesame oil or olive oil (1 tsp/p), soy sauce (1 tbsp/p), sweet chilli sauce and crushed garlic.
  4. Serve baked barramundi with rice and salad, spoon over sauce to taste. Serve with lime wedges.
  5. Toss capsicum, cabbage, carrot and cucumber in a large bowl and dress with sesame seeds, soy sauce, sesame oil or olive oil and vinegar.
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