Barramundi Rice Paper Rolls with Coconut Peanut Curry Sauce

Cook time:
Serves 2-4 Ingredients: 12 ounces - barramundi fillets, thawed, cut into small cubes, 3/4 cup - fresh lime and/or lemon juice, 2 teaspoons - fresh ginger, minced, 3 - garlic cloves, minced, 1 1/2 cups - coleslaw mix (without dressing), 1 fresh mango - peeled and cut into thin strips, 1/2 large avocado - peeled and thinly sliced, 1 - medium cucumber, peeled if waxed, julienned or cut into matchsticks, 1 - medium red bell pepper, julienned or cut into matchsticks, 3/4 cup - shredded carrots, 1 - large shallot, halved and thinly sliced into lengthwise strips, 1/2 cup - fresh organic mint leaves, 1/2 cup - fresh Thai basil leaves (can use any other type of basil, if needed), 1/2 cup - fresh cilantro, 10-12 - large rice wrappers (9-10" in diameter), Warm water, for soaking, 1/2 cup - natural peanut butter, creamy or chunky, 1/4 cup - full-fat canned coconut milk, 1 tablespoon - Thai red curry paste, 1 tablespoon - rice wine vinegar, 1 tablespoon - sweetener of choice (maple syrup or honey both work well), 1 teaspoon - fresh ginger, finely grated, 1 - garlic clove, minced,
Recipes Where to Buy
Entertaining

Barramundi Rice Paper Rolls 
with Coconut Peanut Curry Sauce

  • 15m prep
  • 40m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Nigori Sake

  • Perfect for Weekends

  • Perfect for Girls' Night

Ingredients

12 ounces The Better Fish® Barramundi Skinless Fillets
thawed
¾ cup fresh lime juice
or lemon
2 teaspoons ginger
minced
3 garlic clove
minced
1.5 cups coleslaw mix
without dressing
1 mango
peeled and cut into thin strips
½ avocado
large, peeled and thinly sliced
1 cucumber
medium, peeled if waxed, julienned or cut into matchsticks
1 red capsicum
medium, julienned or cut into matchsticks
¾ cup carrot
shredded
1 shallot
large, halved and thinly sliced into lengthwise strips
½ cup mint leaf
fresh, organic
½ cup thai basil leaves
can use any other type of basil, if needed
½ cup cilantro (coriander herb)
10 rice paper
large, 9-10" in diameter
water
warm, for soaking
½ cup natural peanut butter
creamy or chunky
¼ cup canned coconut milk
full-fat
1 tablespoon red thai curry paste
1 tablespoon rice wine vinegar
1 tablespoon sweetener
maple syrup or honey both work well
1 teaspoon ginger
shredded
1 garlic clove
minced
Servings

Nutrition per serving

Calories 989.63kcal 49%
Fat 47.57 68%
Carbs 97.28 37%
Sugars 37.72 42%
Protein 57.9 116%
Sodium 681.54mg 34%
Fiber 14.77 53%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 989.63kcal 49%
Fat 47.57 68%
Saturated Fat 12.19 61%
Monounsaturated Fat 19.77 1977%
Polyunsaturated Fat 10.58 1058%
Carbs 97.28 37%
Fiber 14.77 53%
Sugars 37.72 42%
Protein 57.9 116%
Cholesterol 85.05mg 28%
Sodium 681.54mg 34%
Calcium 202.31mg 25%
Magnesium 334.74mg 89%
Potassium 2235.85mg 64%

% Daily Value*

Iron 15.09mg 108%
Zinc 11.31mg 113%
Phosphorus 396.86mg 57%
Vitamin A 5300.28mkg 663%
Thiamin B1 0.33mg 30%
Riboflavin B2 0.33mg 24%
Niacin B3 12.72mg 80%
Vitamin B6 2.45mg 175%
Folic Acid B9 455.82mkg 228%
Vitamin B12 0mkg 0%
Vitamin C 185.4mg 232%
Vitamin D 15.31mkg 306%
Vitamin E 30.81mg 257%
Vitamin K 113.43mkg 151%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
9.3 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 14.77   53% DV
Protein 57.9   116% DV
Calcium 202.31mg   25% DV
Magnesium 334.74mg   89% DV
Potassium 2235.85mg   64% DV
Iron 15.09mg   108% DV
Vitamin A 5300.28mkg   663% DV
Vitamin C 185.4mg   232% DV

Nutrients with negative impact

Saturated Fat 12.19   61% DV
Carbs 97.28   37% DV
Sugars 37.72   42% DV
Cholesterol 85.05mg   28% DV
Sodium 681.54mg   34% DV

Bright colors and flavors burst forth in each bite of delicious barramundi rice paper rolls. Is there anything more energizing than lightly seasoned raw vegetables with sushi-grade seafood wrapped in a pillowy-soft rice paper roll? You’re soon to enjoy our favorite recipe for Barramundi Rice Paper Rolls with Coconut Peanut Curry Sauce — full of citrus-marinated cubes of barramundi and thinly sliced veggies, avocado, and mango. Recipe, food styling, and photography by Lindsey Johnson of Café Johnsonia.

Instructions

Step 1
Place the cubed barramundi in a shallow baking dish. Pour the lime and/or lemon juice over the fish. Add the ginger and garlic. Stir well. Cover dish and refrigerate for 20-30 minutes, or until fish turns opaque. Drain off the citrus marinade and bring to the prep area.
Step 2
Meanwhile, prep the vegetables if they haven’t already been sliced. Arrange everything nearby because these rice rolls need to be assembled quickly.
Step 3
Working one at a time, dip a rice wrapper in warm water for about 5-10 seconds and place on a clean cutting board or plate. The wrapper won’t be completely soft when you remove it from the water. It will take a few more seconds.
Step 4
Add a handful of the cubed, marinated barramundi (a little more than one ounce) in a line in the center of the rice paper. Layer the vegetables, avocado, and mango on top of the fish. Top with a few each of the mint, basil, and cilantro leaves.
Step 5
Pull the side of the rice wrapper closest to you up over the filling, pulling it in to make it tighter. (This is the same way a burrito is rolled up.) Fold the sides in, again like a burrito, and roll the entire roll over. The rice wrapper will stick to itself. Repeat the entire process, one at a time, with the other wrappers to form 11-12 more rolls.
Step 6
Serve immediately with the coconut peanut curry sauce, or refrigerate for up to 1 day wrapped well with plastic wrap.
Step 7
For coconut peanut curry sauce: Whisk all of the ingredients together until smooth and creamy, or place everything in a small food processor or blender. Transfer to a bowl, cover, and refrigerate until ready to use. Makes about 1 cup.
Suggested sides
  • Steamed
    Edamame
  • Arugula
    Salad
SHARE YOUR MEAL WITH US

Tag @thebetterfish on Instagram for a chance to win freebies!

  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine

Ingredients

Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

Linkedin
Pinterest
WhatsApp
Viber