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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh mint
-
2 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
-
100g wide brown rice noodles(brown rice flour (84%), water)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
-
2 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 20g mixed salad leaves
- 25g honey
- 3 radish
- 1 shallot
- 1 tsp turmeric
- 150g peas
- 2 barramundi fillets (Fish)
- 1 handful of fresh dill
Allergens
Contains:
Soya, Peanuts, Fish
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 138Kcal | 575Kcal |
| 577kJ | 2407kJ | |
| Fat | 4.3g | 18g |
| of which saturates | 0.9g | 3.9g |
| Carbohydrates | 15g | 63g |
| of which sugars | 3.9g | 16g |
| Protein | 10g | 42g |
| Salt | 0.28g | 1.2g |
| Fibre | 1.9g | 8.0g |
Ingredients
Ingredients
- 3 radish
-
2 tbsp Asian paste (use half) (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 shallot (use half)
- 1 handful of fresh mint (use half)
- 1 handful of fresh dill (use half)
- 1 tsp turmeric (use half)
- 25g honey (use half)
- 20g mixed salad leaves (use half)
- 2 barramundi fillets (use half) (Fish)
-
2 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 150g peas (use half)
-
100g wide brown rice noodles (use half)(brown rice flour (84%), water)
Allergens
Contains:
Soya, Peanuts, Fish
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 129Kcal | 579Kcal |
| 540kJ | 2423kJ | |
| Fat | 4.0g | 18g |
| of which saturates | 0.9g | 3.9g |
| Carbohydrates | 14g | 64g |
| of which sugars | 3.7g | 17g |
| Protein | 9.4g | 42g |
| Salt | 0.27g | 1.2g |
| Fibre | 1.9g | 8.5g |
High protein
9 plants
Low sat fat
Vietnamese-style Barramundi with Brown Rice Noodles & Radish Salad
This Vietnamese-style noodle bowl stars our responsibly-sourced barramundi, marinated in a fragrant blend of spices and roasted till flaky. Serve alongside wide brown rice noodles, to soak up all the flavour, and a pea & radish side salad, for extra crunch.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium saucepan, 2 large bowls, a small bowl & a sieve
Marinate the barramundi
- Roughly chop the dill. Thinly slice the shallot
- In a large bowl, combine the turmeric, ginger & garlic paste, dill, shallot, half the honey and a pinch of salt
- Coat the barramundi in the turmeric mix and leave to marinate
Make the dressing
- In the small bowl, combine the Asian paste with the remaining honey and 1 tsp olive oil
Roast & boil
- Lay the barramundi, skin-side up, onto the lined baking tray. Spoon over any remaining turmeric marinade from the bowl. Drizzle with 1 tsp olive oil, then roast for 19 mins, until cooked
- Meanwhile, bring the medium 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
Build the salad
- Thinly slice the radishes. Pick the mint leaves from the stalks and roughly chop
- To the other large bowl, add the salad leaves, peas, radish and mint. Mix with half the dressing
Plate up
- Roughly chop the peanuts
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the turmeric barramundi between bowls, with the noodles and radish salad alongside. Drizzle the remaining dressing over the noodles. Garnish with the peanuts
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