Smoky Barramundi Pie with Jasmine Rice

Name: Smoky Barramundi Pie with Jasmine Rice
Prep time: 27 min
Cook time: 10 min
Total time: 37 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g barramundi; 1 cup beetroot; 1/2 cup zucchini; 1/2 cup silverbeet; 1 cup jasmine rice; 2 tsp bush tomato; 2 tsp macadamia nuts; to taste golden syrup; 1 tbsp olive oil; to taste salt and black pepper

A smoky Australian-style barramundi pie with beetroot, zucchini and silverbeet, finished with bush tomato, macadamia nuts and golden syrup, served over jasmine rice.

Total time

37 min

Prep

27 min

Cook

10 min

Difficulty

easy

Cuisine

Australian

comfortgluten-free

Ingredients

500gbarramundi

1 cupbeetroot

1/2 cupzucchini

1/2 cupsilverbeet

1 cupjasmine rice

2 tspbush tomato

2 tspmacadamia nuts

to tastegolden syrup

1 tbspolive oil

to tastesalt and black pepper

Instructions

Season the barramundi and braise it over medium-high heat until well browned, about 7 minutes.

Add the beetroot, zucchini and silverbeet, cooking until softened, about 3 minutes.

Stir in the bush tomato, macadamia nuts and golden syrup for 2 minutes.

Cook the jasmine rice separately and fluff with a fork.

Let the barramundi simmer for about 8 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the jasmine rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

307

Protein

29.4g

Fat

9.5g

Carbs

25.5g

Fiber

3.2g

Sodium

192mg

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