Thai Chili Apricot Barramundi
with Cabbage & Carrot Stir-Fry
- Soy
- Wheat
- Fish
- Milk
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! ;)
Ingredients
6 ounce
Carrot
1 ounce
Sweet Thai Chili Sauce
1 unit
Apricot Jam
½ cup
Jasmine Rice
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
2 clove
Garlic
10 ounce
Barramundi
(Contains: Fish)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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).
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy Thai chili apricot sauce, though some found it too sweet; fish quality varied.
- Ease of prep: Grating carrots was time-consuming for some; a few struggled with cooking the fish evenly.
- Suggestions: Consider serving sauce on the side to keep fish skin crispy; add garlic or saffron to rice for extra flavor.
- Leftovers: Several mentioned the cabbage mix spoiled quickly; fish quality declined noticeably when not eaten immediately.
- Texture: Some enjoyed the crispy fish skin, while others found the veggie stir-fry too soft or mushy.
Reviews from our home cooks
I was nervous to try this but when I finally did it was packed full of strong but not overwhelming flavors that paired well with the rice and fish. It was my first time trying Barramundi and I really liked it, it has a very clean taste. This is definitely one of the best fish dishes I've had from Hello Fresh!
Having never tried Barramundi before, I figured a Hello Fresh box was the perfect time to experiment. Barramundi is light, like Tilapia, but has a little more flavor. Overall, this meal was a nice combination of tasty flavors. I liked the Thai chili apricot sauce a lot!
Hello Fresh introduced me to Barramundi, now my favorite fish! The health benefits are fantastic, but the taste keeps me choosing it every time it's on the menu. Oddly, I received red cabbage instead of the bok choy it was supposed to come with. Hoping to see this option with the apricot jam come up again.
Really loved the flavors of this one, especially the apricot with the barramundi. It was the perfect mix of sweet and spicy.
Never had Barramundi, and was unsure about the Apricot flavor. But the fish was not at all "fishy". It was delicate and mild, and the Apricot added an unexpected, subtle element that made this simply delicious.
Barramundi fish was sweet, very tender, and juicy. Fish taste came close to taste of fresh lake water fish. Very good and sweet tasty recipe. Vegetables and rice were nicely taken care of by their farmers. Real good chef's creation!
Boy Choi mix was very old and a bit slimy. I washed everything off and threw away the gross bits, but it gave the carrots an odd taste that maybe wouldn't be there if the other veggies were fresh. Fish was great and I really liked the chili apricot glaze.
This was terrific. Like other recipes, I had to adjust and do some reconstruction but my family loved the end results. This was the first time my 9 month old grandson had barramundi - he loved it. We have to adjust and reconstruct as my grandson is not old enough for certain things, I cannot have soy or dairy or gluten - but my daughter can usually eat most things. We have a 4 serving program so I can cook once and get two meals out of it. They loved it even the second time around.
I love barramundi and I love Thai food, so this was great! I can't eat cabbage because of digestive issues, so that was a bit disappointing, but everything else was delicious.
Cabbage and carrot stir fry says to cook til brown, but then everything is super wilted. I could see cabbage cooked a tad so not super crispy and carrots just being raw - that would have been better. Cooked as directed, no one really ate the slaw.
