Baked Barramundi
If you haven’t baked fish or rice before, you don't know what you're missing! This impressive one-tray barramundi and coconut rice is surprisingly simple to make. The fish is lightly spiced, the rice is creamy, and the salsa is zesty and bright, making a perfectly balanced flavour sensation. Because everything cooks together in one tray in the oven, it feels really fuss-free. No pots, no frying, no massive clean-up.
And if we haven’t convinced you yet, nutritionally speaking, this meal makes a nicely balanced plate. Lean protein, omega 3’s, rice cooked in a healthy fat, plus a boost of vitamin C from the limes. We’ve used barramundi fillets in this version, but you can use any firm white fish that takes your fancy. And if the pineapple salsa isn't your thing, try this with a simple cucumber salad or a spicy tomato salsa.
Ingredients 14
For The Barramundi
4 fillets barramundi, skinless, around 200-300g per fillet
1 lime, zested and juiced
1 tbsp curry powder
2 tbsp olive oil
1⁄2 tsp black pepper
1⁄2 tsp salt
For The Coconut Rice
1 1⁄2 cups jasmine rice, rinsed
1 can coconut milk, 400ml
1 tsp salt
For The Salsa
1 red onion, peeled, finely diced
2 tbsp red wine vinegar
1 tsp sugar
1⁄2 tsp salt
1 lime, zested and juiced
2 avocado, peeled, seeded, diced into 2cm pieces
1 bunch coriander, roughly chopped
1 tbsp olive oil
pineapple, fresh, optional, diced
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Method 6
Preheat the oven to 180 C. Start by marinating the fish. In a large bowl combine , with , , and & . Add the fish fillets to the bowl and toss to combine, making sure both sides of the fish are covered. Set aside.
Put the into a sieve and rinse well under cold water until the water runs clear. Put the rice into a deep baking dish with half a cup of boiling water, the can of and 1 teaspoon of salt. Mix well to combine. Cover the baking dish tightly with aluminium foil so that no air can escape and bake for 20 minutes
Peel and finely dice the . In a large bowl, combine , and . Add the diced onion, tossing to combine. Set aside to cure for the salsa.
Remove from the oven, uncover and stir. Place the on top of the , recover with the foil and put back in the oven for another 20-25 minutes. You know the dish is ready when the fish is no longer translucent and the flesh is white and the rice has absorbed all the moisture and is cooked through. Let rice and fish sit with foil on top for at least 5 minutes before serving.
While the fish and rice are finishing baking, finish making the salsa. Cut the in half, remove the peel and seed, and dice the avocado into 2cm pieces, add to the bowl alongside the diced pineapple if using. Roughly chop the bunch of and add to the salsa with the and zest and juice of a . Gently mix everything together, and season with salt and pepper.
Remove fish from the oven, allow to sit covered for 5 minutes before serving. Carefully remove the fish from the tray, fluff up the with a fork and serve, top each plate of rice with a fish fillet and the salsa.
Clove Kitchen's tips
Oven baked coconut rice is an excellent addition to many meals. We often cook this rice on its own to serve with tofu and vegetable curries, lemongrass chicken or sticky spicy meat skewers. Follow the same method as outlined but cook covered for 30 minutes, then check to see if the rice has absorbed all the moisture, return to the oven for 5 more minutes if needed. Then let sit, covered for 10 minutes before serving.
Helpful tips
What else can I add to salsa to fancy it up?
Can I use another type of fish instead of barramundi?
How do I know when the fish is fully cooked?
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Notes
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