Pla Sam Rod Crispy Barramundi with Three Flavour Pineapple Sauce & Capsicum

Destination: Thailand. Pla sam rod is traditionally a fried white fish, either sea bream or snapper, served with a ‘three flavour’ sauce. The three flavours are palm sugar (sweet), tamarind (sour) and fish sauce (salty). Ours also has garlic, chilli and pineapple for a more complex Atlas flavour profile.

Serves 2 · 15 mins + prep

In your box

• 2 barramundi fillets
• 1 ‘three flavour’ pineapple sauce tub
• 1 jasmine rice sachet
• 1 peanut & shallot mix sachet
• 1 capsicum
• 1 coriander bunch
• 1 spring onion bunch

From your pantry

Cooking oil, flour (or gluten free flour), salt

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Wash the vegetables. Bring a saucepan of water to the boil. Finely dice the capsicum, thinly slice 1 spring onion per 2 people and finely chop 1 tablespoon of coriander leaves per person. Take the sauce out of the fridge so it comes to room temperature.

2. Cook the rice. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from the heat, strain and return to the saucepan with the lid on until required.

3. Cook the fish. Heat a splash of oil in a frying pan over medium heat. While it heats, lightly dust the fish in flour and shake off the excess. Add the fish skin side down to the hot pan and cook for 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

4. Warm the sauce. Place the sauce in a saucepan over very low heat and keep stirring until warm. Alternatively, microwave it in 10 second intervals until warm. Take care not to let the sauce boil, as it may split.

5. Mix the salsa. In a small bowl, combine the capsicum, spring onion and coriander with a dash of oil and a pinch of salt.

To serve

Divide the sauce between serving plates and top with a piece of barramundi and the capsicum salsa. Serve with the rice and top with any remaining herbs and the peanut shallot mix.

Chef's tips

• For a fancy garnish, thinly slice the green part of the spring onion lengthways and drop it into iced water. If it's cut thin enough, it will curl up.
• You can skip dusting the barramundi skin in flour - it just helps it crisp up nicer.
• Wanna wing it? Grill the fish or cook it in the air fryer instead, or top with Thai basil.
• You'll want a saucepan, a sieve and a frying pan for this one.

Allergens: fish, chilli, garlic, onion, peanuts, wheat, gluten.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Thailand Cuisine Box, delivered 24th-26th October - order by Tuesday midnight →