Sri Lankan-Style Barramundi

Calorie Smart

with Spiced Potatoes & Celery Slaw

Difficulty: 1/3

Asian

There's no need to measure out herbs and spices for tonight's dinner when you have our Sri Lankan spice blend handy. Boasting a lovely medley of cumin, turmeric and ginger, with hints of coriander and cinnamon, it adds a depth of flavour and golden hue to the seared barramundi. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Allergens

Milk

May contain traces of allergens

Wheat

Eggs

Gluten

Fish

Utensils

Large Non-Stick Pan

Baking Paper

Baking Tray

Tags

Calorie Smart

SEO

Ingredients

Olive oil

Potato

Carrot

Celery

1 stalk

Coriander

1 bag

Barramundi

1 packet

Salt

0.25 tsp

Shredded cabbage mix

1 bag

Mayonnaise

1 packet

White wine vinegar

1 drizzle

Butter

20 g

Mild North Indian spice blend

1 sachet

Sri Lankan spice blend

1 sachet

Preparation

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle with the Mild North Indian spice blend. Season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potatoes between two trays.

While the potatoes are baking, grate the carrot. Thinly slice the celery. Roughly chop the coriander.

When the potatoes have 10 minutes remaining, rub both sides of the barramundi with the salt, a good pinch of pepper and the Sri Lankan spice blend.

In a large frying pan, heat the butter over a medium-high heat. Cook the barramundi until just cooked through, 3-4 minutes each side. TIP: Barramundi is cooked through when it turns from translucent to white.

While the barramundi is cooking, combine the carrot, cucumber and shredded cabbage mix in a medium bowl. Add the mayonnaise and a drizzle of white wine vinegar. Season, then toss to coat.