---
title: Tropical Sunset Barramundi
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tropical-sunset-barramundi-5f8df5e4682eb84a8c726ede
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Tree Nuts
  - Fish
  - Milk
tags:
  - Spicy
rating: 4.5
rating_count: 9000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the tropical flavors, with the coconut sauce and pineapple salsa complementing the mild barramundi perfectly."
  - theme: Ease of prep
    text: "Some found it quick and easy to make, while others felt it was time-consuming with multiple components."
nutrition:
  calories: 720
  protein: 33
  fat: 33
  saturated fat: 16
  carbohydrates: 74
  sugar: 25
  fiber: 7
  cholesterol: 90
  sodium: 380
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Barramundi/tropical-sunset-barramundi.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Using a #peeler, trim, peel, and cut @carrots{24%ounce} on a diagonal into ½-inch-thick pieces. Drain @pineapple{8%ounce} in a #strainer{} and roughly chop. Trim and thinly slice @scallions{4%unit}. Using a #zester, zest and quarter @lime{1%unit}. Place @jasmine rice{1%cup} in a #fine-mesh strainer{} and rinse until water runs clear.

In a #small pot{}, combine ¼ cup of @coconut milk{10.14%ounce} (thoroughly shake before opening container; you'll use the rest later), ½ cup water, 1 tablespoon of the @butter{2%tbsp}, ½ teaspoon of the @sugar{1%tsp}, and a big pinch of @salt{}. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.)
Bring to a boil, then stir in rice; cover and reduce heat to low. Cook until rice is tender, ~{15-18%minutes}. Keep covered off heat until ready to serve.

While rice cooks, toss carrots on a #baking sheet{} with a drizzle of @vegetable oil{1%tbsp}. Season with salt and @pepper{}. Roast on top rack until golden brown and tender, ~{20-25%minutes}.
Meanwhile, in a #small bowl{}, combine pineapple, scallions, and a big squeeze of lime juice. Season with salt and pepper.

Pat @barramundi{20%ounce} dry with @paper towels{} and season all over with salt and pepper.
Heat a large drizzle of oil in a #large pan{} over medium-high heat. Add barramundi skin sides down and cook until skin is crispy, ~{4-5%minutes}. Flip and cook until fish is opaque and cooked through, ~{2-3%minutes}. Turn off heat; transfer to a plate. Wash out pan.

Return same pan to medium-high heat. Add @sweet Thai chili sauce{2%ounce} and remaining coconut milk. Bring to a simmer and cook until reduced by about half, ~{2-3%minutes}. Remove from heat; stir in a squeeze of lime juice to taste.

Fluff rice with a fork and season with salt and pepper. Toss carrots with lime zest. Divide rice, carrots, and barramundi between plates. Top fish with coconut sauce and pineapple salsa. Serve with any remaining lime wedges on the side.