Roasted Barramundi and Mexican-Style Rice Bowls
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Roasted Barramundi and Mexican-Style Rice Bowls

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.

Family Friendly
Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

282 g


(Contains Fish, Seafood/Fruit de Mer)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

¾ cup

Basmati Rice

160 g


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


3 tbsp


Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate88 g
Sugar9 g
Dietary Fiber6 g
Protein40 g
Cholesterol80 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Medium Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Aluminum Foil


Char corn

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.

Cook rice

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.

Broil barramundi

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.

Make charred corn salad

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.

Finish and serve

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.