Thai-Style Grilled Barramundi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai-Style Grilled Barramundi

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 will be impossible not to picture the beauty of Thaliand in your mind!

Quick Prep
Optional Spice
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 Time30 minutes
Cooking Time


serving amount

282 g


(Contains Fish, Seafood/Fruit de Mer)

2 unit

Garlic, cloves

1 tbsp

Rice Vinegar

(Contains Sulphites)

30 g


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


0.13 tsp


2 tbsp


1 tbsp



Nutrition Values

Calories770 kcal
Fat35 g
Saturated Fat18 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber3 g
Protein37 g
Cholesterol75 mg
Sodium1090 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Small Bowl
Paper Towel
Aluminum Foil


Cook rice

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.

Make sauce

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.

Grill barramundi

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.**

Grill bok choy

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

Finish and serve

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.

Meal right image

Explore Similar Recipes

Meal left image