Barramundi & Caribbean Tomato Sauce

with Coconut Rice & Spinach

40 MIN

2 Servings

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From the Test Kitchen

Tonight's recipe takes inspiration from the complex fish stews popular in Jamaica and the Caribbean. Barramundi pairs perfectly with a rich tomato sauce, cooked with a bit of molasses and a blend of spices like dried bell pepper, cayenne and allspice. (After browning the skin side of the barramundi, we're finishing the other side in the sauce, preserving the crispy texture on top.) These warming flavors find a cooling counterpoint in a side of coconut rice.

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Nutrition

PER SERVING
Calories

730 Cals (est.)

fresh

ingredients

2 Skin-On Barramundi Fillets
½ cup Jasmine Rice
1 14-Ounce Can Datterini Tomatoes
6 oz Spinach
2 cloves Garlic
2 Scallions
1 Carrot
1 Lime
2 tsps Molasses
1 1-Inch Piece Ginger
½ cup Coconut Milk Powder
2 tsps Caribbean Spice Blend (Green Bell Pepper Powder, Ground Allspice, Onion Powder, Cayenne Pepper & Ground Thyme)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium bowl, combine the coconut milk powder and 1 cup of water; whisk until smooth. Peel the carrot and thinly slice into rounds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Make the coconut rice:

In a small pot, combine the rice, coconut milk powder mixture and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

3 Cook the vegetables:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a plate and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Start the barramundi:

While the rice continues to cook, pat the barramundi dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned barramundi, skin sides down, and cook 3 to 5 minutes, or until lightly browned and crispy. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin sides up.

5 Make the sauce:

To the pan of reserved fond, add the ginger, garlic and white bottoms of the scallions; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring frequently and smashing the tomatoes with the back of a spoon, 2 to 3 minutes, or until the tomatoes have broken down. Add the molasses and the juice of 2 lime wedges; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste.

6 Finish the barramundi & plate your dish:

Add the browned barramundi to the pan, skin sides up. Cook, without stirring, 2 to 3 minutes, or until cooked through. Turn off the heat. Divide the coconut rice, cooked vegetables and sauce between 2 dishes. Top with the finished barramundi. Garnish with the green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!