Thai Chili Apricot Barramundi

🥘 Ingredients

• apricot jam
  2 tbsp
• barramundi
  2 fillets
• black pepper
  1 pinch
• bok choy and napa cabbage
  1 unit
• butter
  2 tbsp
• carrot
  1 unit
• cooking oil
  2 tbsp
• garlic
  2 cloves
• jasmine rice
  ½ cup
• salt
  1 pinch
• soy sauce
  2 tbsp
• sweet thai chili sauce
  2 tbsp

1. 

   1

   carrot sweet thai chili sauce apricot jam jasmine rice soy sauce bok choy and napa cabbage garlic barramundi butter salt black pepper cooking oil

   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
2. 

   2

   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.
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

   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.