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Brazilian-style Barramundi Moqueca Stew
Take a trip to Rio with our take on moqueca stew. Starring our NEW responsibly-sourced barramundi, roasted till golden. Serve it on top of a vibrant stew, bursting with a medley of vibrant veg and fragrant aromatics. Fluffy brown rice and a fiery chilli salsa complete the dish!
High protein
8 plants
Serving size
Ingredients
- 1 pepper
- 1 chilli
- 2 garlic clove
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 spring onion
- 2 barramundi fillets (Fish)
- 80g brown rice (100% Brown Rice)
- 1 onion
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 110g baby tomatoes
- 1 unwaxed lime
- 1 pepper
- 200ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 641
Protein: 37g
Carbs: 54g
Fat: 32g
Ingredients
- 1 pepper (use half)
- 1 pepper (use half)
- 2 spring onion
- 200ml coconut milk (use half) (Coconut, Water)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 110g baby tomatoes (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 2 garlic clove
- 2 barramundi fillets (use half) (Fish)
- 1 chilli (use half)
Nutritional Information
Calories: 650
Protein: 37g
Carbs: 56g
Fat: 32g
Brazilian-style Barramundi Moqueca Stew
Take a trip to Rio with our take on moqueca stew. Starring our NEW responsibly-sourced barramundi, roasted till golden. Serve it on top of a vibrant stew, bursting with a medley of vibrant veg and fragrant aromatics. Fluffy brown rice and a fiery chilli salsa complete the dish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a medium frying pan, a measuring jug & a small bowl
Boil & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, thinly slice the onion, peppers, and garlic
Bake the barramundi
- Lay the barramundi, skin-side up, onto the lined baking tray. Grate over the lime zest, drizzle with 1 tsp oil and season with salt and pepper. Bake for 18 mins, until cooked through
Simmer the moqueca stew
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 5-7 mins, until softened. Season with salt and pepper
- Add the paprika & oregano spice blend and garlic. Cook for 1 min, then add the whole tomatoes, coconut milk, stock and 150ml water (75ml for 1 person)
- Simmer for 5 mins, until thickened. Season with salt and pepper. Add a splash of water if it's too dry
Make the chilli salsa
- Finely chop the chilli. Thinly slice the spring onions
- In the small bowl, combine the chilli, spring onion, half the lime juice and 1 tsp oil. Season with salt and pepper
- When everything's ready, stir the chilli salsa through the rice
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the moqueca stew between bowls, with the rice alongside. Top with the barramundi. Garnish with the remaining lime, cut into wedges
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