Thai Chili Apricot Barramundi

Name: Thai Chili Apricot Barramundi with Cabbage & Carrot Stir-Fry
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 oz Carrot; 1 oz Sweet Thai Chili Sauce; 1 unit Apricot Jam; 1/2 cup Rice; 2 tbsp Soy Sauce; 4 oz Cabbage; 2 clove Garlic; 10 oz Barramundi; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp

with Cabbage & Carrot Stir-Fry

By Recipe0 System

Barramundi’s delicate skin, meaty texture, and buttery, slightly sweet flavor make it quite the popular choice for fish night. Here, it’s pan seared for a delicious crispy skin, then coated in a sweet, spicy, and savory sauce made with sweet Thai chili sauce, apricot jam, soy sauce, and butter. It’s gently placed atop a pile of crisp-tender stir-fried cabbage, carrots, and bok choy with garlicky jasmine rice on the side. Not only did this fish not get away, it came right to your door! ;)

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Carrot
1 oz Sweet Thai Chili Sauce
1 unit Apricot Jam
1/2 cup Rice
2 tbsp Soy Sauce
4 oz Cabbage
2 clove Garlic
10 oz Barramundi
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Peel and mince garlic. Trim and peel carrots; grate on the largest holes of a box grater.

In a medium bowl, combine chili sauce, jam, half the soy sauce, and ¼ cup water (½ cup for 4 servings). Set aside (you’ll use it in Step 5).
2

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 20-30 seconds. Stir in rice and ¾ cup water (1¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring occasionally, until softened, 3-4 minutes.

Add bok choy and cabbage; cook, stirring occasionally, until lightly browned and fragrant, 1-2 minutes.

Turn off heat; stir in remaining soy sauce. Transfer veggies to a plate and wipe out pan.
4

Pat barramundi* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in same pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes. TIP: Lower heat if skin begins to brown too quickly.

Remove pan from heat; transfer fish to a second plate. Let pan cool for 1 minute.
5

Add 1 TBSP butter (2 TBSP for 4 servings) to same pan; return to medium-high heat. Stir, scraping up any browned bits from bottom of pan, until butter is melted, 20-30 seconds.

Add chili-jam mixture; cook, stirring occasionally, until sauce is thickened, 2-4 minutes more. (TIP: Lower heat if sauce begins to simmer too quickly.) Remove from heat.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper.

Divide rice and veggie stir-fry between plates. Top stir-fry with barramundi and drizzle with sauce. Serve.

Barramundi is fully cooked when internal temperature reaches 145°.

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