Tropical Sunset Barramundi

🥘 Ingredients

• barramundi
  2 fillets
• butter
  2 tbsp
• carrots
  1 lb
• coconut milk
  1 can
• jasmine rice
  ½ cup
• lime
  2 limes
• pineapple
  1 c
• scallions
  2 bunches
• sugar
  ½ tsp
• sweet thai chili sauce
  2 tbsp
• vegetable oil
  2 tbsp
• water

🍳 Cookware

• fine mesh strainer
• small pot
• baking sheet
• small bowl
• large pan

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Drain and roughly chop pineapple . Trim and thinly slice scallions . Zest and quarter lime . Place jasmine rice in a fine mesh strainer and rinse until water runs clear.

   carrots: 1 lb, pineapple: 1 c, scallions: 2 bunches, lime: 2 limes, jasmine rice: ½ cup
2. 

   2

   In a small pot , combine ¼ cup coconut milk , ½ cup water , 1 TBSP butter , ½ tsp sugar , and a big pinch of salt. Bring mixture to a boil, then stir in rice. Cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   coconut milk: 1 can, water, butter: 2 tbsp, sugar: ½ tsp
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 minutes . Meanwhile, in a small bowl , combine pineapple, scallions, and a big squeeze of lime juice. Season with salt and pepper.

   vegetable oil: 2 tbsp
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 minutes . Flip and cook until fish is opaque and cooked through, ⏱️ 2 minutes more. Turn off heat. Transfer to a plate and wash out pan.

   barramundi: 2 fillets
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 minutes . Remove from heat. Stir in a squeeze of lime juice to taste.

   sweet thai chili sauce: 2 tbsp
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.