The most amazingly fresh-tasting, healthy dinner you could possibly whip out from your fridge or freezer.

We make a spicy marinade of chipotle in adobe, pickled jalapenos, coriander, cumin, garlic and lime juice and use it to coat the barramundi strips which we vacuum seal. 

The barramundi is ready for you to pan fry and serve with our fresh salsa of blended roast tomatoes, onion, garlic, coriander, chilli and lime juice.

Barramundi, garlic, pepper, cumin, fresh coriander, pickled jalapeno, chipotle in adobo, olive oil, salt, lime juice.

Salsa: roma tomatoes, chilli, olive oil, salt, garlic, red onion, fresh coriander, lime juice.

CONTAINS:
Fish, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SIZE
ENERGY413.7kj3368.5kj
PROTEIN12.6g102.8g
FAT TOTAL4.4g36.1g
- SATURATED0.7g5.9g
CARBS1.5g12.1g
- SUGARS1.3g10 g
SODIUM321.4mg2616.6mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

These barramundi strips could be served on their own with some potato wedges and a salad, but work even better flaked to wrap in soft tacos, with the roast tomato salsa, mustardy tricolour slaw, guacamole and sour cream. 

LOW CARB: Keep the accompaniments - the guac, the salsa, the slaw, even the sour cream - but ditch the tortillas for baby cos lettuce leaves. They make a great wrap.

 

PLEASE NOTE: this product is raw and should be fully cooked before consumption.  While every effort has been made to ensure that the barramundi is bone and scale free, please be aware that some may remain.

Defrost before cooking. Remove the fish from the marinade and pan-fry for approximately 3 minutes a side in a lightly oiled, non stick fry pan, or until cooked through. 

DEFROST INFORMATION: both the fish and the salsa freeze well. May be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and cook and consume within 48 hours.