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Thai-Style Grilled Barramundi

Thai-Style Grilled Barramundi

with Coconut Rice

Grill
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We've taken a tried and true Thai grill dish and brought it straight to your back yard! Dip each bite of your grilled barramundi and creamy coconut rice into the absolutely flavour-packed sauce...it will be impossible not to picture the beauty of Thaliand in your mind!

Tags:Optional SpiceQuick Prep
Allergens:Fish/PoissonSeafood/Fruit de MerSoy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

6 g

Garlic

1 unit

Lime

30 g

Ginger

7 g

Cilantro

¾ cup

Jasmine Rice

165 mL

Coconut Milk

226 g

Shanghai Bok Choy

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

½ tsp

Chili Flakes

Not included in your delivery

½ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Oil*

1 tbsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber3 g
Protein36 g
Cholesterol60 mg
Sodium1210 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Spatula
Measuring Cups
Measuring Spoons
Large Bowl
Zester
Small Bowl
Paper Towel
Aluminum Foil
Tongs
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill. Stack 2 6x12-inch pieces of aluminum foil on one side. While you prep, preheat grill to 500°F over medium-high heat.

Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Add 1/4 tsp salt (dbl for 4 ppl) and 2/3 cup water (1 cup for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Stir in coconut milk and rice, then bring to a boil. Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

2

While rice cooks, zest, then juice lime. Peel, then mince or grate garlic and ginger. Roughly chop cilantro. Separate bok choy leaves from core. Add bok choy, half the ginger and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.

3

Combine lime zest, lime juice, garlic, remaining ginger, soy sauce, half the cilantro, 1/2 tsp chili flakes (NOTE: Reference Heat Guide), 1 tbsp sugar and 3 tbsp water (dbl both for 4 ppl) in a small bowl. Season with salt and pepper.

4

Pat barramundi dry with paper towels, then season with salt and pepper. Add 1 tbsp oil (dbl for 4 ppl) to the prepared foil on the grill, then barramundi, skin-side down. Cook until skin is crispy and releases itself from the foil, 7-8 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

5

Add bok choy to the other side of the grill. Grill, flipping once, until tender-crisp, 3-5 min.

6

Chop bok choy into 1/2-inch pieces. Divide rice between bowls. Top with grilled bok choy, then barramundi. Sprinkle remaining cilantro over top. Spoon sauce over barramundi, or serve on the side, for dipping.