with Coconut Ginger Lemongrass Sauce
This serious slaw number is coming your way and is definitely here to stay. With a ginger lemongrass and coconut sauce drizzled over perfectly cooked barramundi you'll have maximum crunch and flavour all in the one bowl!
Allergens
Utensils
Tags
Olive oil
Ginger Lemongrass Paste
1 packet
Coconut milk
1 packet
Soy sauce
1 tbs
Brown sugar
1 tsp
Barramundi
1 packet
Apple
1
Slaw mix
1 packet
Baby spinach leaves
1 packet
Soy sauce
0.5 tbs
Vinegar
drizzle
Crushed peanuts
1 packet
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook gingerlemongrass paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce (for the sauce), brown sugar and a splash of water and simmer until slightly thickened, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: Patting the skin dry helps it crisp up in the pan!
• While barramundi is cooking, thinly slice pear into wedges. • In a large bowl, combine pear, slaw mix, baby spinach leaves, the soy sauce (for the veg), and a drizzle of vinegar and olive oil. Season to taste. • Transfer to serving plates.
• Top slaw with seared barramundi. Spoon over coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!
1956
kJ
Energy (kJ)
467
kcal
Calories
30.2
g
Fat
18.7
g
of which saturates
16.4
g
Carbohydrate
12
g
of which sugars
6.6
g
Dietary Fibre
32
g
Protein
729
mg
Sodium
