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Asian Style Barramundi Bowls

by Annalisa Brown (follow)
Healthy (1888)      Asian (483)      Fish (236)      Seafood (169)      Sugar Free (122)      GlutenFree (79)      Protein (55)      Dairyfree (54)      cleaneating (27)      LowFat (23)     

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
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 200C.

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.

Asian Style Barramundi Bowls taste equally delicious hot or cold.

#Sugar Free
I like this Recipe - 5
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