The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
-
200g wide brown rice noodles(brown rice flour (84%), water)
- 40g sugar snap peas
- 2 carrot
- 90g Tenderstem broccoli
- 2 pak choi
-
2 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
4 tsp lemongrass purée(lemongrass, water, acidity regulator: citric acid, cornflour)
-
15ml hot honey(honey, chilli extract)
- 1 unwaxed lime
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 4 barramundi fillets (Fish)
Allergens
Contains:
Peanuts, Soya, Fish
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 536Kcal |
| 505kJ | 2243kJ | |
| Fat | 4.4g | 20g |
| of which saturates | 0.9g | 3.9g |
| Carbohydrates | 12g | 53g |
| of which sugars | 2.8g | 13g |
| Protein | 8.6g | 38g |
| Salt | 0.53g | 2.3g |
| Fibre | 1.5g | 6.6g |
High protein
7 plants
Low sat fat
Barramundi Sambal Matang with Wide Brown Rice Noodles & Peanut Chilli Dressing
Get ready to be whisked off to Indonesia with this fragrant noodle dish. You'll make your own sambal (a flavour powerhouse paste, infused with spices and aromatics), then stir fry with a medley of vibrant veg, wide brown rice noodles and a fiery peanut chilli dressing. Topped with our NEW responsibly-sourced barramundi, grilled to crispy perfection!
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a large saucepan, a large bowl, 2 medium bowls, a grater & a sieve
Marinate & grill the barramundi
- Zest and halve the lime
- In the large bowl, combine half the tamari, half the hot honey and the lime zest
- Coat the barramundi in the marinade, then lay, skin-side up, onto the foil-lined baking tray. Drizzle with 2 tsp oil and any remaining marinade
- Grill the barramundi for 19 mins, until cooked through
Prep the sambal & veg
- Meanwhile, in a medium bowl, combine the lemongrass puree, three-quarters of the ginger & garlic paste, half the chilli paste, the remaining hot honey and remaining tamari
- Trim and cut the pak choi into bite-sized pieces. Trim and cut the broccoli into thirds. Halve the carrots lengthways, then slice into 1/2cm half-moons. Halve the sugar snaps
Boil the noodles & make the peanut chilli dressing
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- Roughly chop the peanuts
- In the other medium bowl, combine the chopped peanuts, juice from half the lime, remaining chilli paste, remaining ginger & garlic paste, 2 tsp olive oil and a splash of water. Season with salt and pepper
Bring the dish together
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the carrot, broccoli and sugar snaps and cook for 5-7 mins, until softened
- Add the sambal and pak choi and cook for 1-2 mins, until wilted. Add the noodles and stir until heated through. Season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the sambal matang noodles into bowls, topped with the barramundi. Garnish with the remaining lime, cut into wedges. Drizzle over the chilli peanut dressing
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