Thai Chili Apricot Barramundi

🥘 Ingredients

• apricot jam
  2 unit
• barramundi
  20 oz
• black pepper
• bok choy and napa cabbage
  8 oz
• butter (divided)
  2 tbsp
• carrot (trimmed, peeled, and grated on the largest holes of a #box grater{})
  12 oz
• cooking oil (divided)
  2 tsp
• garlic (peeled and minced)
  4 clove
• jasmine rice
  1 c
• paper towels
• salt
• soy sauce (divided)
  4 tbsp
• sweet thai chili sauce
  2 oz

🍳 Cookware

• medium bowl
• small pot
• large pan

1. 

   1

   Wash and dry produce. Peel and mince garlic . Trim and peel carrot . In a medium bowl , combine sweet thai chili sauce , apricot jam , half the soy sauce , and 1/4 cup water (1/2 cup for 4 servings). Set aside (you'll use it in Step 5).

   garlic: 4 clove (peeled and minced), carrot: 12 oz (trimmed, peeled, and grated on the largest holes of a #box grater{}), sweet thai chili sauce: 2 oz, apricot jam: 2 unit, soy sauce: 4 tbsp (divided)
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in jasmine rice and 3/4 cup water (1 1/4 cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 2 tsp (divided), jasmine rice: 1 c
3. 

   3

   While rice cooks, heat a drizzle of oil in a large pan (preferably nonstick) over medium-high heat. Add carrots and cook, stirring occasionally, until softened, ⏱️ 4 minutes . Add bok choy and napa cabbage ; cook, stirring occasionally, until lightly browned and fragrant, ⏱️ 2 minutes . Turn off heat; stir in remaining soy sauce. Transfer veggies to a plate and wipe out pan.

   bok choy and napa cabbage: 8 oz
4. 

   4

   Pat barramundi dry with paper towels ; season all over with salt and black pepper . Heat a drizzle of oil in same pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, ⏱️ 5 minutes . Flip and cook until fish is opaque and cooked through, ⏱️ 3 minutes . TIP: Lower heat if skin begins to brown too quickly. Remove pan from heat; transfer fish to a second plate. Let pan cool for ⏱️ 1 minute .

   barramundi: 20 oz, paper towels, salt, black pepper
5. 

   5

   Add butter to same pan (1 TBSP for 2 servings, 2 TBSP for 4 servings); return to medium-high heat. Stir, scraping up any browned bits from bottom of pan, until butter is melted, ⏱️ 30 seconds . Add chili-jam mixture; cook, stirring occasionally, until sauce is thickened, ⏱️ 4 minutes . (TIP: Lower heat if sauce begins to simmer too quickly.) Remove from heat.

   butter: 2 tbsp (divided)
6. 

   6

   Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide rice and veggie stir-fry between plates. Top stir-fry with barramundi and drizzle with sauce. Serve. Barramundi is fully cooked when internal temperature reaches 145 degrees F.