Thai-Style Grilled Barramundi
with Coconut Rice
We've taken a tried and true Thai-style grill dish and brought it straight to your back yard! Dip each bite of your grilled barramundi and creamy coconut rice into the 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)
2 unit
Garlic, cloves
1 tbsp
Rice Vinegar
(Contains Sulphites)
30 g
Ginger
2 unit
Green Onion
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
0.38 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. Stack two 6x12-inch pieces of aluminum foil on one side of the grill. While you prep, preheat the grill to 500°F over medium-high heat. Heat Guide for Step 3: 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. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then mince or grate garlic. Peel, then mince or grate ginger. Thinly slice green onions. 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. Set aside.
Add vinegar, garlic, remaining ginger, soy sauce, half the green onions, 1 tbsp sugar, 3 tbsp water (dbl both for 4 ppl) and 1/2 tsp chili flakes to a small bowl. (NOTE: Reference heat guide.)Season with salt and pepper, then stir to combine.
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. Close lid and grill until skin is crispy and releases itself from the foil, 7-8 min. Flip and grill until barramundi is opaque and cooked through, 2-3 min.**
Add bok choy to the other side of the grill. Close lid and grill, flipping once, until tender-crisp, 3-5 min.
Chop bok choy into 1/2-inch pieces. Fluff rice with a fork. Divide rice between bowls. Top with bok choy, then barramundi. Sprinkle remaining green onions over top. Spoon sauce over barramundi, or serve on the side for dipping.
