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!
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
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
barramundi
(Contains Fish;)
1
apple
1 packet
slaw 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. )
Not included in your delivery
olive oil
1 tbs
soy sauce (for the sauce)
(Contains Gluten, Soy;)
1 tsp
brown sugar
½ tbs
soy sauce (for the veg)
(Contains Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook gingerlemongrass paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water, and simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.
• 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). Transfer to a plate to rest.
TIP: Patting the skin dry helps it crisp up in the pan!
• While beef is cooking, thinly slice apple into wedges. • In a large bowl, combine apple, slaw mix, baby spinach leaves, the soy sauce (for the slaw) and a drizzle of vinegar and olive oil. Season to taste. • Transfer to serving plates.
• Top slaw with seared barramundi. Spoon over coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!