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Indonesian-style Barramundi with Brown Rice & Tamarind Aubergine
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 crunchy cashews - and you're ready to dig in!
High protein
New
6 plants
Low sat fat
Serving size
Ingredients
- 30g cashew nuts (Nuts)
- 50g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 1 unwaxed lime
- 3 spring onion
- 2 courgette
- 2 aubergine
- 200g brown rice (100% Brown Rice)
- 4 barramundi fillets (Fish)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp turmeric
Nutritional Information
Calories: 559
Protein: 38g
Carbs: 62g
Fat: 19g
Indonesian-style Barramundi with Brown Rice & Tamarind Aubergine
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 crunchy cashews - and you're ready to dig in!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with baking parchment
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl, a small bowl & a sieve
Get started
- Combine the turmeric and half the ginger & garlic paste with 1 tbsp oil in the large bowl. Season with salt and pepper. Add the barramundi, gently toss to coat, then set aside to marinate
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain
Roast the veg & fish
- Dice the aubergines and courgettes into 2cm chunks. Add both to a lined baked tray. Toss with 1 tbsp oil and a pinch of salt and pepper
- Place the barramundi skin-side up, on the other baking tray
- Roast all for 19-20 mins, until the veg has softened and the fish is cooked through
Finish the prep
- Cut the spring onions into 3cm pieces, then thinly slice lengthways. Quarter the lime
- In the small bowl, combine the tamarind, tamari, honey and the remaining ginger & garlic paste. Set aside
- 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. Top with the barramundi. Drizzle over the remaining sauce
- Scatter over the spring onion and cashews to finish. Serve with the lime wedges for squeezing over
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