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Thai Chili Apricot Barramundi
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Thai Chili Apricot Barramundi

Thai Chili Apricot Barramundi

with Cabbage & Carrot Stir-Fry

Barramundi’s delicate skin, meaty texture, and buttery, slightly sweet flavor make it quite the popular choice for fish night. Here, it’s pan seared for a delicious crispy skin, then coated in a sweet, spicy, and savory sauce made with sweet Thai chili sauce, apricot jam, soy sauce, and butter. It’s gently placed atop a pile of crisp-tender stir-fried cabbage, carrots, and bok choy with garlicky jasmine rice on the side. Not only did this fish not get away, it came right to your door! ;)

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 clove


6 ounce


½ cup

Jasmine Rice

4 ounce

Bok Choy and Napa Cabbage

10 ounce


(Contains Fish)

1 ounce

Sweet Thai Chili Sauce

1 unit

Apricot Jam

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

Not included in your delivery



1 tablespoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories650 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate72 g
Sugar23 g
Dietary Fiber3 g
Protein33 g
Cholesterol105 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Box Grater
Medium Bowl
Small pot
Large Pan
Paper Towel


Prep & Start Sauce

• Wash and dry produce. • Peel and mince garlic. Trim and peel carrots; grate on the largest holes of a box grater. • In a medium bowl, combine chili sauce, jam, half the soy sauce, and ¼ cup water (½ cup for 4 servings). Set aside (you’ll use it in Step 5).

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 20-30 seconds. Stir in rice and ¾ cup water (1¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Stir-Fry Veggies

• While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring occasionally, until softened, 3-4 minutes. • Add bok choy and cabbage; cook, stirring occasionally, until lightly browned and fragrant, 1-2 minutes. • Turn off heat; stir in remaining soy sauce. Transfer veggies to a plate and wipe out pan.

Cook Barramundi

• Pat barramundi* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in same pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes. TIP: Lower heat if skin begins to brown too quickly. • Remove pan from heat; transfer fish to a second plate. Let pan cool for 1 minute.

Finish Sauce

• Add 1 TBSP butter (2 TBSP for 4 servings) to same pan; return to medium-high heat. Stir, scraping up any browned bits from bottom of pan, until butter is melted, 20-30 seconds. • Add chili-jam mixture; cook, stirring occasionally, until sauce is thickened, 2-4 minutes more. (TIP: Lower heat if sauce begins to simmer too quickly.) Remove from heat.

Finish & Serve

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice and veggie stir-fry between plates. Top stir-fry with barramundi and drizzle with sauce. Serve.

Barramundi is fully cooked when internal temperature reaches 145°.

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