Fish
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.
No fish option - Barramundi fillets are replaced with chicken breast fillet.
1. Set oven to 220ºC.
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.
Notes:
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.
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.
Notes:
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
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
