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Tropical Sunset Barramundi

Tropical Sunset Barramundi

with Pineapple Scallion Salsa, Coconut Rice & Lime Roasted Carrots

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We’ll take our tropical vacation in dinner form tonight, please. Mild, buttery barramundi fillets are seared until the skin is crispy and the fish is flaky, then topped with a silky, spicy pan sauce of Thai chili sauce, coconut milk, and lime juice and a pineapple scallion salsa for bright, sweet contrast. It’s all served with zesty roasted carrots and creamy coconut rice. Now close your eyes and picture yourself enjoying this feast beachside...

Tags:Spicy
Allergens:Tree NutsFishMilk

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Carrots

2 unit

Scallions

1 unit

Lime

4 ounce

Pineapple

½ cup

Jasmine Rice

5.07 ounce

Coconut Milk

(ContainsTree Nuts)

10 ounce

Barramundi

(ContainsFish)

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

Salt

Pepper

½ teaspoon

Sugar

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate74 g
Sugar25 g
Dietary Fiber7 g
Protein33 g
Cholesterol90 mg
Sodium380 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Strainer
Zester
Fine-mesh Strainer
Small pot
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Drain pineapple; roughly chop. Trim and thinly slice scallions. Zest and quarter lime. • Place rice in a fine-mesh strainer and rinse until water runs clear.

2

• In a small pot, combine ¼ cup coconut milk (thoroughly shake before opening container; you’ll use the rest later), ½ cup water, 1 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.) • Bring mixture to a boil, then stir in rice; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

3

• While rice cooks, toss carrots on a baking sheet with a drizzle of oil. Season with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • Meanwhile, in a small bowl, combine pineapple, scallions, and a big squeeze of lime juice. Season with salt and pepper.

4

• Pat barramundi* dry with paper towels and season all over with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi skin sides down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more. • Turn off heat; transfer to a plate. Wash out pan.

5

• Return same pan to medium-high heat. Add chili sauce and remaining coconut milk. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Remove from heat; stir in a squeeze of lime juice to taste.

6

• Fluff rice with a fork and season with salt and pepper. • Toss carrots with lime zest. • Divide rice, carrots, and barramundi between plates. Top fish with coconut sauce and pineapple salsa. Serve with any remaining lime wedges on the side.