Tropical Sunset Barramundi

🥘 Ingredients

• barramundi
  20 oz
• butter
  2 tbsp
• carrots
  24 oz
• coconut milk
  10.14 oz
• jasmine rice
  1 c
• lime
  1 unit
• paper towels
• pepper
• pineapple
  8 oz
• salt
• scallions
  4 unit
• sugar
  1 tsp
• sweet Thai chili sauce
  2 oz
• vegetable oil
  1 tbsp

🍳 Cookware

• peeler
• strainer
• zester
• fine-mesh strainer
• small pot
• baking sheet
• small bowl
• large pan

1. 

   1

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

   carrots: 24 oz, pineapple: 8 oz, scallions: 4 unit, lime: 1 unit, jasmine rice: 1 c
2. 

   2

   In a small pot , combine ¼ cup of coconut milk (thoroughly shake before opening container; you'll use the rest later), ½ cup water, 1 tablespoon of the butter , ½ teaspoon of the 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 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.

   coconut milk: 10.14 oz, butter: 2 tbsp, sugar: 1 tsp, salt
3. 

   3

   While rice cooks, toss carrots on a baking sheet with a drizzle of vegetable 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.

   vegetable oil: 1 tbsp, pepper
4. 

   4

   Pat barramundi dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in a large 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 . Turn off heat; transfer to a plate. Wash out pan.

   barramundi: 20 oz, paper towels
5. 

   5

   Return same pan to medium-high heat. Add sweet Thai 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.

   sweet Thai chili sauce: 2 oz
6. 

   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.