Cajun Honey Butter Barramundi with Steamed Rice, Broccolini and Peas
Borrowing inspriation from Cajun cuisine this recipe is filling and hearty without being heavy. A little tangy lemon juice cuts through the honey butter sauce just perfectly and the sauce is plentiful enough to soak into the fluffy steamed rice.
Number of servings
Ingredients
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2 Barramundi Fillets (Skin On)
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1 Tbsp Cajun Spice Mix
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2 Garlic Clove
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1 Tbsp Chicken Stock Concentrate
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1 Lemon
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2 Tbsp Honey
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1⁄2 Cup Peas
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1 Bunch Broccolini
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3⁄4 Cup Jasmine Rice
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3 Tbsp Butter (pantry)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
1 Cook Rice
In a medium pot, bring 11⁄2 cups water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.
Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.
2 Prepare Ingredients
Peel and mince garlic. Zest lemon and cut into wedges. Cut broccolini into bite sized pieces. Combine chicken stock concentrate with 1⁄2 cup water.
3 Sear Barramundi
Season barramundi with cajun spice mix on both sides. Heat a pan over medium high heat, add half the butter and sear the fish on both sides for 1-2 minutes until just golden. It does not need to be fully cooked at this stage. Set aside.
4 Continue Barramundi
In the same pan add the remaining butter and fry the garlic for 1-2 minutes. Deglaze the pan with the stock and scrape up any bits on the bottom of the pan. Add the honey, peas and broccolini and a squeeze of lemon juice. Simmer for 2-3 minutes until veggies are almost cooked. Add the fish - skin side up - back into the pan and cook for a further minute.
5 You Plate It
Serve the rice in bowls and top with the fish and veggies, spooning over the sauce. Serve with any remaining lemon wedges.
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