Fish
Barramundi is tossed with golden eggplant, roasted beans and a spicy nam jim dressing for a salad bowl that puts vibrancy on the table. If you prefer a heartier meal, you could also serve this with a side of rice.
Preheat oven to 200°C fan-forced. Chop eggplant into 4cm dice. Halve green beans. Place eggplant on a lined baking tray with 20ml (1 tablespoon) vegetable oil and toss to coat. Roast for 20 minutes.
Juice limes. Rinse coriander and finely chop stems and leaves. Place lime juice, most of the chopped coriander (reserving some to serve), sambal oelek, fish sauce and sugar in a small bowl and mix to combine.
Place barramundi and green beans on the tray with the eggplant. Bake for a further 10 minutes or until cooked through.
Remove fish from baking tray and set aside. Pour ½ the nam jim over eggplant and beans and toss to combine.
Slice cucumber into rounds. Flake barramundi into large pieces and place in a large bowl with cucumber, eggplant and beans and remaining nam jim and toss to combine.
Divide barramundi and eggplant salad between bowls and top with reserved coriander and crispy shallots.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
