---
title: Thai Chili Apricot Barramundi
source: "HelloFresh | https://www.hellofresh.com/recipes/thai-chili-apricot-barramundi-63fe3429e0f70881df0a8a95"
servings: 2
prep time: "10 minutes"
cook time: "25 minutes"
time required: "35 minutes"
difficulty: Medium
allergens:
  - Soy
  - Wheat
  - Fish
  - Milk
tags:
  - New
  - Spicy
  - Calorie Smart
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the sweet-and-spicy Thai chili apricot sauce, though some found it too sweet; fish quality varied.
  - theme: Ease of prep
    text: Grating carrots was time-consuming for some; a few struggled with cooking the fish evenly.
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Barramundi/thai-chili-apricot-barramundi.avif"
---
@carrot{1%unit}
@sweet thai chili sauce{2%tbsp}
@apricot jam{2%tbsp}
@jasmine rice{½%cup}
@soy sauce{2%tbsp}
@bok choy and napa cabbage{1%unit}
@garlic{2%cloves}
@barramundi{2%fillets}
@butter{2%tbsp}
@salt{1%pinch}
@black pepper{1%pinch}
@cooking oil{2%tbsp}

Wash and dry produce. Peel and mince garlic(minced). Trim and peel carrot(grated on the largest holes of a box grater). In a medium bowl, combine sweet thai chili sauce, apricot jam, half the soy sauce, and ¼ cup water until well combined. Set aside.

Heat a drizzle of cooking oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, ~{30%seconds}. Stir in jasmine rice and ¾ cup water; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, heat a drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and cook, stirring occasionally, until softened, ~{4%minutes}. Add bok choy and napa cabbage; cook, stirring occasionally, until lightly browned and fragrant, ~{2%minutes}. Turn off heat; stir in remaining soy sauce. Transfer veggies to a plate and wipe out pan.

Pat barramundi dry with paper towels; season all over with salt and black pepper. Heat a drizzle of cooking oil in same pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, ~{5%minutes}. Flip and cook until fish is opaque and cooked through, ~{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.

Add 1 TBSP butter to same pan; return to medium-high heat. Stir, scraping up any browned bits from bottom of pan, until butter is melted, ~{30%seconds}. Add chili-jam mixture; cook, stirring occasionally, until sauce is thickened, ~{3%minutes} more. TIP: Lower heat if sauce begins to simmer too quickly. Remove from heat.

Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice and veggie stir-fry between plates. Top stir-fry with barramundi and drizzle with sauce. Serve.