Serving amount:
  • 2 barramundi fillets
  • 1 dessicated coconut sachet
  • 1 ATLAS fragrant golden paste tub
  • 1 basmati rice sachet
  • 1 lime
  • 1 snow peas bag
  • 2 tomatoes
  • 1 long red chilli
  • 1 coriander bunch*

Pantry staples: Cooking oil 

Allergens: Onion, garlic, fish

Specialised equipment: Aluminium foil, baking paper, baking tray, zester/microplane 

Chef's note: The ATLAS Fragrant Golden Paste gets it name from the golden colour achieved by blending turmeric, galangal, red onion and lemongrass. The aromas of these distinctively Indonesian ingredients will fill your home once you open up your barramundi parcel. You can deseed the chilli if you’d like less heat. 

* Coriander is to be split across various other dishes so please read each recipe carefully. 


1. Marinate the fish and cook the rice 

Read the recipe carefully before you begin. Preheat the oven to 190C fan forced. Bring a saucepan of water to the boil. Combine the fragrant golden paste with a splash of oil. Massage the paste onto all sides of the fish and leave to marinate for at least 10 minutes. Wash the rice in cold water 3 times. Add the rice and boil for 8 minutes or until just cooked. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve. Meanwhile, prepare the remaining ingredients. 

2. Prepare the remaining ingredients 

Wash the vegetables. Grate the tomatoes over a bowl (you will have some skin leftover to discard). Finely dice half of the chilli. Finely slice the remaining chilli. Pick 1 teaspoon per person of the coriander leaves*. Finely chop 1 teaspoon per person of the coriander roots and stems. Thinly slice the snow peas lengthwise. Zest the lime then cut into wedges. 

3. Toast the dessicated coconut 

Heat a dry frying pan over medium heat. Add the desiccated coconut and cook for 2 minutes, constantly stirring, or until lightly browned. Remove from heat and stir half of the toasted coconut into the rice along with half of the lime zest. 

4. Prepare the barramundi 

Lay a 50 x 40cm piece of aluminium foil with a 40 x 30cm piece of baking paper over the top. Place a portion of the cooked coconut rice in the middle, top with a portion of the marinated barramundi, a wedge of lime and a drizzle of cooking oil. 

5. Fold the foil and cook the barramundi

Fold the foil into a loose parcel and place each parcel onto a lined baking tray. Repeat for each serving of barramundi and rice. You should have one parcel per person. Place into the preheated oven for 15 minutes or until the fish is cooked through. 

6. Make the tomato sambal 

Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the finely diced chilli and coriander roots and stems for 1 minute or until aromatic. Add the tomatoes and a pinch of sugar and cook for 5 minutes or until the 

tomatoes reduce and thicken. Adjust seasoning with sugar and salt to taste. Transfer to a bowl. 

7. Make the salad 

Combine the finely sliced chilli, coriander leaves, snow peas, remaining lime zest and remaining toasted coconut. 

8. To serve 

Add a barramundi and rice parcel to each plate and serve with the tomato sambal and salad.