Baked barramundi in coconut sauce

30 Min
4 People
Rating starstarstarstarstar
Thai inspired oven baked (local) Barramundi fillets in a lime and coconut sauce served with rice and salad.

No fish option - Barramundi fillets are replaced with chicken breast fillet.
1. Set oven to 220ÂșC.
Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. In an oven-proof dish, combine zest and juice from 1/2 lime (wedge remaining), coconut milk, 1/2 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and crushed garlic.

3. Place barramundi fillets in the dish and spoon over sauce to coat. Bake in the oven for 10-15 minutes, or until cooked to your liking.

4. Slice capsicum, peel carrot and cucumber into ribbons using a peeler (alternatively julienne or slice). Toss in a large serving bowl with cabbage. Dress with 1/2 tbsp of each soy sauce, sesame oil and vinegar.

5. Serve baked barramundi with rice and salad, spoon over sauce to taste. Serve with lime wedges.

Use the rice tub to quickly measure up x 1.5 amount of water.

No fish option - Barramundi fillets are replaced with chicken breast fillet.
Halve each fillet and brown in a frypan over medium-high heat until cooked through halfway. Pour in sauce, cover and simmer until chicken is cooked.
Basmati Rice 300g
Lime 1
Coconut milk 165ml
Garlic 2 cloves
barramundi fillets 2 packets
Yellow capsicum 1
Carrot 1
Lebanese Cucumber 1
Shredded red cabbage 1/2 bag (200g)

From your pantry:
sesame oil, soy sauce, sweet chilli sauce, white wine vinegar