Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 7.81 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1 1/2 cups SunRice long-grain rice
- 400milliliter canned light coconut milk
- 4 cloves garlic, crushed
- 2tablespoons extra virgin olive oil
- 520grams Woolworths skin-on barramundi fillets
- 280grams baby spinach leaves
- 1tablespoons chilli in oil
- 2 limes, cut into cheeks (to serve)
Nutrition per serving
2880kJ / 688Cal
2880 Kilojoules or 688 Calories
33% of daily energy intake*
Protein
33.8grams
Fat
33.5grams
Carbs
64.8grams
Sugars
5.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This succulent barramundi recipe with fragrant coconut rice will impress your dinner guests and it only takes 20 minutes to make.
Instruction tip
Variation:Use salmon fillets or steak instead of the barramundi.
Method
Step 1 of 4
Combine rice, milk, half of the garlic and 12/3 cups cold water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender and liquid has been absorbed.
Step 2 of 4
Meanwhile, heat half of the olive oil in a large frying pan over medium-high heat. Cook barramundi, skin-side down, for 3 minutes or until golden and crisp. Turn over and cook for a further 3 minutes or until just cooked through. Transfer to a plate.
Step 3 of 4
Heat remaining olive oil in same pan over medium-high heat. Add remaining garlic and cook for 30 seconds or until fragrant. Add spinach and cook for 2 minutes or until wilted.
Step 4 of 4
Divide rice and spinach among plates. Top with fish. Drizzle over chilli oil and serve with lime cheeks.
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