Chilli-Ginger Barramundi & Pear Slaw Bowl
with Sesame Dressing & Crushed Peanuts
We're in our light and bright era, so only a salad will do. With its rich flavour and melt-in-your-mouth texture, barramundi stand up beautifully to our chilli-ginger concoction. With our shredded cabbage doing the most, you'll have a slaw bowl fit as your delightful dinner in no time.
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
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
2 clove
garlic
1
Long Chilli (Optional)
1 packet
Ginger Paste
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1
Pear
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Baby Spinach Leaves
1 packet
Crushed Peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Sesame Dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
½ tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Thinly slice long chilli (if using). • In a small bowl, combine garlic, ginger paste, half the long chilli, the brown sugar, soy sauce and vinegar.
• If you've upgrade to barramundi, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 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). • Add chilli-ginger mixture and cook until fragrant, 1 minute.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, thinly slice pear into thin wedges. • Grate carrot. • In a large bowl, combine shredded cabbage mix, carrot, pear, baby spinach leaves, sesame dressing and a drizzle of olive oil. Season.
• Divide sesame pear slaw between bowls. • Top with chilli-ginger barr and remaining long chilli. • Sprinkle over crushed peanuts to serve. Enjoy!