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Chili-Glazed Barramundi with Ginger Rice and Roasted Broccoli

 I am trying to add more and different kinds of fish to my diet. Enter Barramundi, a meaty white fish with a crispy skin- sort of the white fish version of salmon. Add a sweet chili glaze and pair it with broccoli and rice, and you're in business!


2 scallions

1 ounce fresh ginger

1⁄2 pound broccoli

2 ounces soy sauce 

3 ounces Thai sweet chili sauce

1/2 jasmine rice

10 ounces barramundi 4

fried shallots

olive oil, butter, garlic, salt, pepper


Preheat broiler. Line a rimmed baking sheet with foil and lightly brush with oil.

Thinly slice scallions, keeping dark greens separate. Finely grate 2 teaspoons ginger.  Thinly slice 1 garlic clove.

In a small bowl, stir to combine soy sauce and sweet chili sauce.

Heat 1 tablespoon butter in a small saucepan over medium heat. Add rice; cook, stirring, until lightly toasted. Add scallion whites and light greens and grated ginger; cook, stirring, until fragrant, 1 minute. Add 1 1⁄4 cups water and 1⁄2 teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and liquid is absorbed.

Add broccoli and sliced garlic to one side of prepared baking sheet. Toss with a drizzle of oil and season with salt and pepper.

Pat fish dry and rub all over with oil. Lightly season with salt and pepper. Transfer to open side of baking sheet. Spoon some of the chili mixture over top; reserve remaining for serving.

Broil fish and broccoli on upper oven rack until fish is cooked through and slightly charred and broccoli is crisp- tender and charred in spots. Add scallion dark greens to rice; fluff with a fork.

Serve barramundi over rice with broccolini. Serve with fried shallots and remaining chili glaze over top. Enjoy!


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