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,
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Barramundi Rice Paper Rolls 
with Coconut Peanut Curry Sauce

  • 15m prep
  • 40m cook
  • Serves 2-4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Nigori Sake

  • Perfect for Weekends

  • Perfect for Girls' Night

Ingredients

For rice rolls:
  • 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
For coconut peanut curry sauce:
  • 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

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.

  1. Step 1Place 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.
  2. Step 2Meanwhile, prep the vegetables if they haven’t already been sliced. Arrange everything nearby because these rice rolls need to be assembled quickly.
  3. Step 3Working 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.
  4. Step 4Add 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.
  5. Step 5Pull 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.
  6. Step 6Serve immediately with the coconut peanut curry sauce, or refrigerate for up to 1 day wrapped well with plastic wrap.
  7. Step 7For 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
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