The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
100g rice (brown)
- 1 handful of fresh coriander
- 1 chilli
- 1 shallot
- 1 unwaxed lime
-
2 tsp tamarind paste
-
1 tbsp tamari (Soya)
- 1 aubergine
- 1 courgette
- 25g honey
- 1 tsp turmeric
-
4 tsp ginger & garlic paste
- 2 barramundi fillets (Fish)
Soya, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 560Kcal |
| 402kJ | 2342kJ | |
| Fat | 3.3g | 19g |
| of which saturates | 0.6g | 3.7g |
| Carbohydrates | 11g | 62g |
| of which sugars | 3.2g | 18g |
| Protein | 6.3g | 36g |
| Salt | 0.27g | 1.6g |
| Fibre | 1.6g | 9.0g |
Ingredients
Ingredients
- 1 chilli (use half)
- 1 handful of fresh coriander (use half)
-
100g rice (brown) (use half)
- 1 shallot (use half)
- 1 unwaxed lime (use half)
- 1 tsp turmeric (use half)
-
1 tbsp tamari (use half) (Soya)
-
4 tsp ginger & garlic paste (use half)
- 25g honey (use half)
-
2 tsp tamarind paste (use half)
- 1 courgette (use half)
- 1 aubergine (use half)
- 2 barramundi fillets (use half) (Fish)
Soya, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 560Kcal |
| 402kJ | 2342kJ | |
| Fat | 3.3g | 19g |
| of which saturates | 0.6g | 3.7g |
| Carbohydrates | 11g | 62g |
| of which sugars | 3.2g | 18g |
| Protein | 6.3g | 36g |
| Salt | 0.27g | 1.6g |
| Fibre | 1.6g | 9.0g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium bowl, 2 small bowls & a sieve
Get started
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain
- Combine the turmeric and half the ginger and garlic paste with 1 tbsp oil in the medium bowl. Season with salt and pepper. Add the barramundi, gently toss to coat, then set aside to marinate
Roast the veg & fish
- In a small bowl, combine the tamarind, tamari, honey and the remaining ginger and garlic paste. Set aside
- Dice the aubergine and courgette into 2cm chunks. Add both to the lined baked tray. Toss with 2 tsp oil, a pinch of salt and pepper. Place the barramundi alongside the veg
- Roast everything for 19-20 mins, until the veg has softened and the fish is cooked through
Finish the prep
- Thinly slice the chilli. Roughly chop the coriander. Halve the shallot lengthways, then thinly slice. Halve the lime
- In the other small bowl, combine the chilli (use less for less heat), shallot and juice of the lime with a pinch of salt. Set aside to pickle
- When the veg has 5 mins remaining, spoon over a third of the tamarind sauce. Toss to coat, then return to the oven for the remaining time
Serve up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, share the rice and veg between plates, drizzled with the remaining sauce. Top with the fish
- Toss the coriander through the shallot, then scatter over the dish to finish
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