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Check out the latest recommended times in our Cooking Guidelines.
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
- 4 garlic clove
- 2 onion
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g baby tomatoes
- 4 barramundi fillets (Fish)
- 1 chilli
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 400ml coconut milk (Coconut, Water)
- 1 pepper
- 1 unwaxed lime
- 1 pepper
- 4 spring onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 615
Protein: 36g
Carbs: 57g
Fat: 28g
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 large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, grater, measuring jug & a small bowl
Boil & roast
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, lay the barramundi, skin-side up, onto the lined baking tray
- Grate over the lime zest and drizzle with 1 tsp oil, then roast for 18 mins, until cooked though
Simmer the moqueca stew
- Thinly slice the onions and peppers. Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion, pepper and tomatoes, and cook for 5-7 mins, until softened
- Add the smoked paprika & oregano spice blend and garlic. Cook for 1 min, then add the coconut milk, stock and 150ml water. Bring to a boil, then simmer for 5 mins, until thickened. Season with salt and pepper
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 ands pepper
- Mix the chilli salsa through the rice. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the moqueca stew into bowls, with the rice alongside. Top with the barramundi. Garnish with the remaining lime, cut into wedges
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