Thai Chili Apricot Barramundi
with Cabbage & Carrot Stir-Fry
Thai Chili Apricot Barramundi
Sweet apricot and Thai chili glaze give this tender barramundi a bright, spicy finish, served with a crisp cabbage and carrot stir-fry for a fresh, colorful dinner.
Ingredients
For 2 servings
- 1 unit Apricot Jam
- 10 ounce Barramundi
- 4 ounce Bok Choy and Napa Cabbage
- 6 ounce Carrots
- 2 clove Garlic
- ½ cup Jasmine Rice
- 2 tablespoon Soy Sauce
- 1 ounce Sweet Thai Chili Sauce
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories650
Protein33g
Carbs72g
Fat25g
Tags:
Protein SmartCalorie SmartNewSpicy
⚠️Allergens:
🐟Fish🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a fish-free option, use firm tofu or cauliflower in place of the barramundi. For soy-free or gluten-free needs, swap the soy sauce for coconut aminos; dairy-free is already covered, and the sauce is naturally suited to low-lactose diets.
What to serve with it
Serve with extra jasmine rice or a light cucumber salad to cool the heat and stretch the meal. A simple citrusy slaw or steamed greens also fits well with the sweet-spicy fish and crisp vegetables.
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