Thai-Style Grilled Barramundi
with Coconut Rice
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!
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)
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
(Contains Soy, Sulphites, Wheat)
½ tsp
Chili Flakes
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.**
Add bok choy to the other side of the grill. Grill, flipping once, until tender-crisp, 3-5 min.
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.
