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.
Roast Barramundi with Coconut Black Rice & Stir-fried Veg
An Asian-inspired meal for weeknights when you want something a little special. Roast sustainably-sourced barramundi fillets till flakey and tender. Infuse nutty black rice with ginger, garlic and creamy coconut. Flash-fry crisp and vibrant baby corn, sugar snaps and tenderstem broccoli. Then finish it all off with tamari and lime to bring it all together.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 1 tsp sesame seeds (Sesame)
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 15g creamed coconut
- 2 barramundi fillets (Fish)
- 2 garlic clove
- 1 handful of fresh coriander
- 80g baby corn
- 100g black rice (Organic Black Rice)
- 80g sugar snap peas
- 180g Tenderstem broccoli
Nutritional Information
Calories: 509
Protein: 42g
Carbs: 45g
Fat: 18g
Ingredients
- 4 tsp ginger paste (use half) (Ginger, Citric Acid, Cornflour)
- 1 tsp sesame seeds (use half) (Sesame)
- 2 barramundi fillets (use half) (Fish)
- 15g creamed coconut (use half)
- 100g black rice (use half) (Organic Black Rice)
- 2 garlic clove
- 180g Tenderstem broccoli (use half)
- 80g sugar snap peas (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 80g baby corn (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 526
Protein: 42g
Carbs: 46g
Fat: 20g
Roast Barramundi with Coconut Black Rice & Stir-fried Veg
An Asian-inspired meal for weeknights when you want something a little special. Roast sustainably-sourced barramundi fillets till flakey and tender. Infuse nutty black rice with ginger, garlic and creamy coconut. Flash-fry crisp and vibrant baby corn, sugar snaps and tenderstem broccoli. Then finish it all off with tamari and lime to bring it all together.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a measuring jug & a grater
Boil & prep
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
- Meanwhile, finely grate the garlic. Halve the sugar snap peas lengthways. Roughly chop the baby corn. Trim the broccoli and cut into thirds. Roughly chop the coriander
- Dissolve the creamed coconut in the jug with 50ml boiling water (25ml for 1 person)
Barramundi time
- Season the barramundi with salt, then place skin-side up onto the lined baking tray. Drizzle with 1 tsp oil and roast for 18 mins, until cooked through
Stir-fry the veg
- Meanwhile, heat the large frying pan with 1/2 tsp oil on high heat. Once hot, add the broccoli, baby corn and sugar snaps
- Cook for 3-4 mins, until golden. Add the garlic and ginger puree and cook for 2 mins
Build the flavour
- Add the coconut mixture, tamari, cooked rice and half the coriander to the veg pan
- Cook for 2-3 mins, until most of the liquid has evaporated and the veg has softened
- Squeeze in the juice from half the lime (or to taste) and 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
- Share the veggie coconut rice between plates, topped with the barramundi. Garnish with the sesame seeds and the remaining coriander and lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.