Indonesian-style Barramundi with Brown Rice, Tamarind Aubergine & Shallot Coriander Salsa

Serving size

1 person 2 people 4 people

Ingredients

100g rice (brown)

(100% Brown Rice)
1 handful of fresh coriander
1 chilli
1 shallot
1 unwaxed lime
2 tsp tamarind paste

(tamarind paste, spirit vinegar, water, salt)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 aubergine
1 courgette
25g honey

(100% Honey)
1 tsp turmeric
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 barramundi fillets (Fish)

Allergens

Contains: Fish, Soya

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

1 chilli (use half)
1 handful of fresh coriander (use half)
100g rice (brown) (use half)

(100% Brown Rice)
1 shallot (use half)
1 unwaxed lime (use half)
1 tsp turmeric (use half)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
25g honey (use half)

(100% Honey)
2 tsp tamarind paste (use half)

(tamarind paste, spirit vinegar, water, salt)
1 courgette (use half)
1 aubergine (use half)
2 barramundi fillets (use half) (Fish)

Allergens

Contains: Fish, Soya

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

Back

High protein New 5 plants Low sat fat Balanced

Indonesian-style Barramundi with Brown Rice, Tamarind Aubergine & Shallot Coriander Salsa

Prep time: 20 mins

Total time: 35 mins

Cuisine: Indonesian

Food group: Fish

This Indonesian-inspired fish supper stars buttery responsibly-sourced barramundi, marinated in golden turmeric and fragrant ginger, then roasted until flaky. Serve alongside gooey aubergine and seasonal courgette, coated in a sticky honey tamarind sauce. Fluffy brown rice soaks up all the flavour. Sprinkle with a fragrant shallot coriander salsa - and you're ready to dig in!

Cooking Instructions

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.

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

Boil & marinate

Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain
Meanwhile, in the medium bowl, combine the turmeric and half the ginger & garlic paste with 1 tbsp olive oil. Season with salt and pepper. Add the barramundi, gently turn to coat, then set aside to marinate

Roast the veg & fish

In a small bowl, combine the tamarind, tamari, honey and the remaining ginger & garlic paste. Set aside
Dice the aubergine and courgette into 2cm chunks. Add both to the lined baked tray. Toss with 2 tsp olive oil, salt and pepper. Place the barramundi, skin-side up, alongside the veg
Roast everything for 19-20 mins, until the veg has softened and the fish is cooked through

Make the shallot salsa

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 (add less for less heat), shallot and juice from the lime with a pinch of salt. Set aside to pickle
When the veg has 5 mins remaining, spoon over one-third of the tamarind sauce. Toss to coat, then return to the oven for the remaining time

Plate 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 tamarind sauce. Top with the barramundi
Toss the coriander through the shallot salsa, then scatter over the dish to finish