Roast Barramundi with Coconut Black Rice & Stir-fried Veg

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Sesame, Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	509Kcal
	485kJ	2130kJ
Fat	4.2g	18g
of which saturates	1.6g	7.2g
Carbohydrates	10g	45g
of which sugars	1.7g	7.6g
Protein	9.6g	42g
Salt	0.29g	1.3g
Fibre	2.5g	11g

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)

Allergens

Contains: Sesame, Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	526Kcal
	494kJ	2199kJ
Fat	4.4g	20g
of which saturates	1.7g	7.4g
Carbohydrates	10g	46g
of which sugars	1.7g	7.7g
Protein	9.5g	42g
Salt	0.29g	1.3g
Fibre	2.5g	11g

Back

High protein 1/3 daily fibre 7 plants

Roast Barramundi with Coconut Black Rice & Stir-fried Veg

Prep time: 15 mins

Total time: 40 mins

Cuisine: Asian

Food group: Fish

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.

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 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