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    Creeach Fam Recipes

    Tropical Sunset Barramundi with Pineapple Scallion Salsa, Co

    🍤Seafood
    ​

    2 servings

    porzioni

    40 minutes

    tempo di preparazione

    50 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    12 ounce Carrots

    2 unit Scallions

    1 unit Lime

    4 ounce Pineapple

    ½ cup Jasmine Rice

    5 1/16 ounce Coconut Milk

    10 ounce Barramundi

    1 ounce Sweet Thai Chili Sauce

    Salt

    Pepper

    ½ teaspoon Sugar

    1 tablespoon Vegetable Oil

    1 tablespoon Butter

    Istruzioni

    • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Drain pineapple; roughly chop. Trim and thinly slice scallions. Zest and quarter lime. • Place rice in a fine-mesh strainer and rinse until water runs clear.

    • In a small pot, combine ¼ cup coconut milk (thoroughly shake before opening container; you’ll use the rest later), ½ cup water, 1 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.) • Bring mixture to a boil, then stir in rice; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

    • While rice cooks, toss carrots on a baking sheet with a drizzle of oil. Season with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • Meanwhile, in a small bowl, combine pineapple, scallions, and a big squeeze of lime juice. Season with salt and pepper.

    • Pat barramundi* dry with paper towels and season all over with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi skin sides down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more. • Turn off heat; transfer to a plate. Wash out pan.

    • Return same pan to medium-high heat. Add chili sauce and remaining coconut milk. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Remove from heat; stir in a squeeze of lime juice to taste.

    • Fluff rice with a fork and season with salt and pepper. • Toss carrots with lime zest. • Divide rice, carrots, and barramundi between plates. Top fish with coconut sauce and pineapple salsa. Serve with any remaining lime wedges on the side.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    720 kcal

    Grassi Totali

    33 g

    Grassi Saturi

    16 g

    Grassi Insaturi

    -

    Grassi Trans

    -

    Colesterolo

    90 mg

    Sodio

    380 mg

    Carboidrati Totali

    74 g

    Fibra Alimentare

    7 g

    Zuccheri Totali

    25 g

    Proteine

    33 g

    2 servings

    porzioni

    40 minutes

    tempo di preparazione

    50 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    12 ounce Carrots

    2 unit Scallions

    1 unit Lime

    4 ounce Pineapple

    ½ cup Jasmine Rice

    5 1/16 ounce Coconut Milk

    10 ounce Barramundi

    1 ounce Sweet Thai Chili Sauce

    Salt

    Pepper

    ½ teaspoon Sugar

    1 tablespoon Vegetable Oil

    1 tablespoon Butter

    Istruzioni

    1

    • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Drain pineapple; roughly chop. Trim and thinly slice scallions. Zest and quarter lime. • Place rice in a fine-mesh strainer and rinse until water runs clear.

    2

    • In a small pot, combine ¼ cup coconut milk (thoroughly shake before opening container; you’ll use the rest later), ½ cup water, 1 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.) • Bring mixture to a boil, then stir in rice; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

    3

    • While rice cooks, toss carrots on a baking sheet with a drizzle of oil. Season with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • Meanwhile, in a small bowl, combine pineapple, scallions, and a big squeeze of lime juice. Season with salt and pepper.

    4

    • Pat barramundi* dry with paper towels and season all over with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi skin sides down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more. • Turn off heat; transfer to a plate. Wash out pan.

    5

    • Return same pan to medium-high heat. Add chili sauce and remaining coconut milk. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Remove from heat; stir in a squeeze of lime juice to taste.

    6

    • Fluff rice with a fork and season with salt and pepper. • Toss carrots with lime zest. • Divide rice, carrots, and barramundi between plates. Top fish with coconut sauce and pineapple salsa. Serve with any remaining lime wedges on the side.