Bite-Sized Recipe: Asian Style Barramundi, Broccoli and Coconut Rice

Did you know... Broccoli aids in repairing skin damage. The glucoraphanin it contains helps the skin to detoxify and repair itself.

• 500g fresh barramundi, filleted and deboned
• 1 tbsp olive oil
• thumb sized piece of ginger
• 2 cloves of garlic
• bunch of fresh coriander
• 2 small red chillies
• 2 spring onions
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• 1 lemon, juiced
• 400g tin of light coconut milk
• 1.5 cups basmati rice
• 1 head of broccoli

1. Preheat oven to 200°C. 
2. While the oven is heating, prepare the rice. Rinse the rice thoroughly until the water runs clear and place in a medium saucepan with the tin of coconut milk. Season with salt and place on a medium heat. Once the coconut milk begins to boil, turn down to a simmer and cover.
3. Put the barramundi fillets in a roasting dish with the olive oil and season well. Place in the oven for 10-15 minutes or until just cooked.
4. While the barramundi and rice are cooking, it’s time to prepare the tasty sauce. Peel the ginger and garlic cloves. Remove the leaves from the coriander stalks and set aside (you’ll use them to garnish the fish).
5. Roughly chop the ginger, garlic, coriander stalks, red chillis, spring onions and place in a bowl along with the soy sauce, fish sauce and lemon juice. Use a hand-held blender to puree the ingredients to a smooth consistency (a few lumps here and there are fine).
6. Cut the broccoli into medium sized pieces and place in a microwave safe bowl with a tablespoon of water, cover in gladwrap and microwave on high for 2-3 minutes or until just tender.
7. Once the rice and fish are cooked place on a plate with the steamed broccoli, drizzle with the sauce and sprinkle over the coriander leaves.
8. Enjoy!

Number of servings: 4