Tropical Sunset Barramundi
with Pineapple Scallion Salsa, Coconut Rice & Lime Roasted Carrots
- Tree Nuts
- Fish
- Milk
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...
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 unit
Lime
4 ounce
Pineapple
½ cup
Jasmine Rice
5.07 ounce
Coconut Milk
(Contains: Tree Nuts)
10 ounce
Barramundi
(Contains: Fish)
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tropical flavors, with the coconut sauce and pineapple salsa complementing the mild barramundi perfectly 🍍.
- Ease of prep: Some found it quick and easy to make, while others felt it was time-consuming with multiple components.
- Suggestions: Consider adding cilantro or jalapeño to the salsa for more flavor; some preferred mango over pineapple.
- Portions: Several mentioned the fish portions were small or uneven; a few wanted more rice and vegetables.
- Texture: The crispy fish skin was a hit, though some found the barramundi's texture challenging.
Reviews from our home cooks
This was very good & easy to prepare. I really liked the citrus flavor the lime zest gave to the carrots & the coconut milk rice gave a richness to the rice that really complimented the fish. I always enjoy the mild taste of barramundi, it is easy to prepare and the spicy & sweet sauce, also made with coconut milk just made the fish over the top in flavor.
This Tropical Sunset Barramundi may possibly be the best meal we have ever had with Hello Fresh! Though it says it is spicy, it was not. It was so tasty! I modified the recipe a bit by using the pineapple juice in place of a portion of the water for the rice and this made the rice even more tasty! This meal is for sure a winner!
Barramundi is the best and this sweet sauce was really good with it. The pineapple salsa was also an amazing addition. The lime zest on the carrots was delicious as well. One of my favorites so far
Probably my favorite thing so far. 12/10. The coconut/chili sauce is so good and so simple, the barramundi is great by itself, and I recommend adding a little ginger powder to the pineapple salsa for a little extra pop!
I really enjoyed the crispy barramundi, and it was nice that it came pre-scaled and scored. The carrots and rice also had a nice flavor. The only thing that wasn't my favorite was the pineapple salsa, because it used canned pineapple instead of fresh.
This dish was exceptional. The crispy skinned barracuda filet was delicious. The lime zested carrots, the coconut rice, the chili coconut sauce and the pineapple salsa totally complemented the dish. BRAVO!
This is my second time trying out a Barramundi recipe. The first one I tried tasted great and this one was great tasting as well. It doesn't taste quite the same reheated the next day, but it's still good. Eating it when it's first prepared rather than the next day as leftovers for the second portion is when the blend of flavors tastes better.
I think I learned not to cover the fish when I take it out of the pan... the skin turned rubbery instead of staying nice & crisp :( BUT the sauce was super tasty and the pineapple-scallion salsa was fun too. I roasted some red onion with the carrots and it was a nice extra texture & taste. I used coconut brown rice (microwaveable) instead of the jasmine rice to make it a bit healthier too. I'm still not wild about fish but I liked the barramundi better than the tilapia. :)
Fresh and tasty! Wasn't fond of the fruit cup for the pineapple; surely there are small canned varieties of pineapple to supply? However the barramundi and the crema was so delicious and I enjoyed mixing it in with the rice. Very delicious!
I loved the coconut-flavored rice and the chili-coconut sauce. The fish was nice and fresh. I enjoyed the meal. Unfortunately, the other members of the household aren't fond of fish, even though the barramundi was quite mild and did not leave a fishy odor in the kitchen or a fishy aftertaste.
