Roasted Barramundi and Mexican-Style Rice Bowls
with Charred Corn Salad and Guacamole
These colourful bowls of Mexican-spiced roasted barramundi and rice are dolloped with ready-to-eat guac! A charred corn salad is added for a delicate smokiness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
¾ cup
Basmati Rice
160 g
Tomato
1 unit
Vegetable Broth Concentrate
½ can
Canned Corn
1 tbsp
White Wine Vinegar
(Contains Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
3 tbsp
Guacamole
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Using a strainer, drain half the corn (all for 4 ppl). Transfer corn to an unlined baking sheet. Pat corn dry with paper towels. (NOTE: Drying the corn thoroughly will help prevent it from sticking to the baking sheet.) Spread corn in a single layer. Broil in the top of the oven, stirring occasionally, until dark-brown in spots, 5-7 min. Transfer corn to a medium bowl.
Meanwhile, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and 2 tsp Enchilada Spice Blend (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Add broth concentrate, 1/4 tsp salt and 1 1/4 water cups water (dbl both for 4 ppl). Bring to a boil. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, pat barramundi dry with paper towels. Season with salt, pepper and remaining Enchilada Spice Blend. Arrange barramundi on a foil-lined baking sheet, skin-side down. Drizzle 1/2 tbsp oil over top (dbl for 4 ppl). Once corn is done, broil barramundi in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, cut tomatoes into 1/2-inch pieces. Roughly chop cilantro.
Add tomatoes, vinegar, half the feta, half the cilantro and 1/2 tbsp oil (dbl for 4 ppl) to the bowl with charred corn. Season with salt and pepper, to taste, then toss to combine.
Fluff rice with a fork. Remove and discard barramundi skin. Using a fork, gently flake barramundi into bite-sized pieces. Divide rice between bowls. Top with charred corn salad and barramundi. Sprinkle with remaining cilantro and remaining feta. Dollop guacamole over top.
