Black Sesame Double Barramundi in Red Thai Style Sauce
with Pak Choi, Edamame and Fragrant Jasmine Rice
- Fish
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Celery
- May contain traces of allergens
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Also known as Asian sea bass or giant sea perch, barramundi is a white, flaky fish with a mild flavour that makes it a great partner to punchy spices and curry sauces like this one.
Ingredients
150 grams
Jasmine Rice
4 unit(s)
Salted Barramundi
(Contains: Fish)
1 unit(s)
Pak Choi
(May be present: Celery)
1 unit(s)
Lime
50 grams
Red Thai Style Paste
80 grams
Fresh Edamame Beans
(Contains: Soya)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Black Sesame Seeds
(Contains: Sesame May be present: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
Not included in your delivery
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, lay the barramundi fillets, skin-side down, onto a lined baking tray.
b) Drizzle with oil and season with salt.
c) When the oven is hot, bake the fish on the middle shelf of your oven until cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
b) Cut the lime into wedges.
c) Heat a drizzle of oil in a large frying pan on high heat.
d) Once hot, add the pak choi and stir-fry until just soft, 3-4 mins.
a) Next, add the red Thai style paste to the pak choi. Fry for 30 secs.
b) Stir in the edamame beans, coconut milk, soy sauce and sugar (see pantry for amount).
c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 2-3 mins.
a) Once the sauce has thickened, remove from the heat. Squeeze in some lime juice.
b) Taste and season with salt, pepper and more lime juice if needed.
a) When everything's ready, share the rice out between your bowls.
b) Spoon over the curry sauce and serve the greens alongside the rice (reheat first if needed).
c) Lay the fish on top, skin-side down.
d) Sprinkle the sesame seeds over the fish and serve any remaining lime wedges on the side for squeezing over.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The red Thai-style sauce is a highlight for many, though some found it a little too creamy or lacking depth; reducing the coconut milk slightly can help balance the richness.
- Ease of prep: Straightforward to put together, and the short cooking times make it a good option for a quick weeknight meal.
- Suggestions: Baking the fish skin-side up, or finishing it in a frying pan, helps the skin crisp up rather than turn soft. If the sauce feels too salty, consider reducing the soy sauce slightly, and use lime juice generously to lift the overall flavour.
- Portions: Some found the fish portion on the smaller side; adding king prawns or extra vegetables such as asparagus and peas works well to bulk the dish out.
- Spice level: The chilli heat can catch some by surprise, so those sensitive to spice may want to start with a smaller amount of the red Thai paste and adjust to taste.
