Looking for a quick and easy meal tonight? Whip up this Barramundi with Coconut Spinach recipe. Creamy, fresh and delicious, it’ll be a family dinner hit!
Serves44
Cook time20 mins20 minutes
Ingredients
4 Coles Australian Barramundi Portions Skin Off
2 tsp vegetable or peanut oil
1 tsp ground turmeric
½ tsp dried chilli flakes (optional)
280ml can coconut cream
2 tbs lime juice
1 tbs fish sauce
1 tbs brown sugar
300g pkt Coles Australian Kale & Baby Spinach
¼ cup (20g) shredded coconut
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine barramundi, oil, turmeric and chilli flakes, if using, in a large bowl. Season. Heat a large frying pan over high heat. Add the barramundi, skin-side down, and cook for 3 mins. Turn and cook for 2 mins or until just cooked through. Transfer to a plate and cover with foil to keep warm.
Step 2
Combine the coconut cream, lime juice, fish sauce and sugar in a small bowl. Add the kale and spinach to the frying pan and cook for 1 min. Add the coconut cream mixture and cook, turning, for 1-2 mins or until the spinach just wilts and the sauce thickens slightly.
Step 3
Divide the spinach mixture among serving plates. Top with barramundi. Sprinkle with the coconut to serve.
Recipe tip
Serve with coriander sprigs, sliced red chilli and lime cheeks
