Asian Style Barramundi Bowls

Asian Style Barramundi Bowls

Posted 2018-03-02 by Annalisa Brownfollow
With this recipe, I baked the barramundi in the morning
marinade sandwiched between two layers of coriander.

To add more fibre to this dish, I used red cabbage leaves as the bowl and lined the cabbage with steamed brown rice. Alternatively, you can also roll the cabbage leaves into a taco. Either way, the taste and texture combination of flaked cooked fish, spices and cabbage is a winner.

The red cabbage leaves create the perfect size bowl to serve the barramundi or alternatively roll the cabbage into a barramundi taco.

Preparation Time: 30 minutes (includes marinating time)
Cooking Time: 15 minutes
Serves: 2

2 Barramundi fillet
1 Cup coriander
½ Cup Thai basil
2 Birdseye chilli
2 Tablespoon fish sauce
2 Tablespoons tamari sauce
3 Teaspoons chilli oil
Juice of one lime
1 Bunch asparagus
1 Cup brown rice
2 Red cabbage leaves (raw)

  • In a small bowl prepare the marinade sauce by combining the fish sauce, tamari (or soy sauce), chilli oil and lime-juice.

  • Barramundi fillets are sweet and buttery in taste and flakes beautifully for a dish like this.

  • Line a shallow baking tray with baking paper.

  • Roughly chop the fresh coriander and basil and scatter half over the baking paper.

  • Layer the barramundi fillets on top of the coriander and basil leaves.

  • Finely slice the birdseye chilli and with the remaining coriander and basil scatter on top of the fish, sandwiching the barramundi between the two layers of fresh herbs.

  • Sandwich the barramundi between two layers of coriander and basil. Drizzle the marinade over the fish and bake for 15 minutes.

  • Cut the asparagus spears in half and place onto the baking tray with the barramundi.

  • Drizzle the marinade over the fish and asparagus then place in the refrigerator for 30 minutes to marinate.

  • Preheat oven to 200°C.

  • Bake the barramundi and asparagus for 15 minutes.

  • While fish is cooking, bring a saucepan of water to the boil and cook the brown rice for 15 minutes until tender.

  • Flake the cooked barramundi and serve with the baked asparagus and steamed brown rice inside the red cabbage leaves.

  • Serve immediately while still warm. This dish can also be served cold.

  • taste equally delicious hot or cold.


    229263 - 2023-07-17 10:51:37


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