Barramundi & Mumbai Coconut Sauce
with Roast Veggie Medley
It's roast barramundi, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent barramundi to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1
Beetroot
1
Brown Onion
1
Carrot
1
Sweet Potato
1 clove
Garlic
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
Not included in your delivery
olive oil
½ tsp
brown sugar
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Pat barramundi dry with paper towel and season both sides. • Cut beetroot and brown onion into thin wedges. Cut carrot and sweet potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: Patting the skin dry helps it crisp up in the pan!
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. 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 and rest.
• While barramundi is resting, finely chop garlic. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and any resting barramundi juices and simmer until thickened, 1-2 minutes. Season to taste. • Once roasted veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste.
• Divide roast veggie toss between plates. • Top with barramundi. Spoon over Mumbai coconut sauce. Enjoy!