Barramundi & Goat-Smile-Rice


Fish, wholegrains, vegetables: talk about a gold-star dinner. After eating this, you can feel as smug and self-assured as Tom Selleck’s moustache. You’re superb and doing the right thing. Barramundi is such a tasty fish, and quinoa and brown rice are such healthy winners, and the addition of goats cheese to them is just lovely. Although goats cheese looks like an unfortunate cervical scraping, it has a gorgeous, creamy flavour. Plus, when it melts it isn’t sticky (unlike the aforementioned scraping). In this meal you’ll get omega-3, heaps of protein, vitamins (including the energy-poppin’ B group), minerals, fibre, phytonutrients including antioxidants, and god damn fucking flavour. Would I lie to you?

Ingredients: (the wholegrain-vegetable dish will serve around 4, depending on hunger levels and Pumbaa-affinities. Don’t fear leftovers though, it refrigerates well. Hakuna matata)

– 1 onion, diced

– 2 cloves of garlic, finely chopped

– 1 tablespoon chopped fresh thyme

– 1/2 teaspoon ginger finely chopped

– 1/2 cup uncooked brown rice, rinsed

– 1/2 cup uncooked quinoa, soaked and rinsed

– 3 giant handfuls of baby kale, chopped (or spinach)

– 1/4 pumpkin, in bite-sized cubes

– 2 capsicum (whatever colours you like) cut into large strips

– about 100g good quality goats cheese

– 2 tablespoons lemon juice

– olive oil

– 2 tablespoons butter, if you dare

– fillets of barramundi (for however many you’re cooking for)

 How to be upper-lip-gracing-great:

– get your oven roaring on 180

– pour some olive oil in a roasting tray and bang it in the oven to heat up. The volume of oil? Well, that depends on you and your quest/contempt for grease. I won’t judge you either way

– sneak the tray out and place the pumpkin and capsicum in, making sure to give them a good coat in the oil, then into the oven they go for about 30-40 minutes (keep an eye on those bastards)

– get your brown rice cooking, that stuff is tough going (check the packet for cooking times, will be around 25 minutes)

– after ten minutes or so, get your quinoa on the boil (check the packet for cooking times, probably around 15 minutes)

– get a frypan warming over a medium heat with that butter, then chuck in the barramundi fillets. They need about 4-5 minutes per side

– we want to use those fishy flavours for the whole-grain dish. So when the fish is cooked, get it on a plate and cover with foil so it stays toasty warm and conserve that fishy-pan

– if the frypan doesn’t look juicy enough, add a little more butter or olive oil, get it back over a medium heat, then get the garlic, ginger and onion in there, and be prepared for that trio to spit at you like an angry camel

– when the onion has browned, get the kale in on the action. Give this a minute or so

– next, the grains. Invite the cooked brown rice and quinoa into the frypan. Give it a stir and turn down the heat to low

– are your roast vegetables ready? Well, get those bad-boys in on the action. The capscium will need a bit of a choppin’ before it goes in the pan

– look how colourful and beautiful that looks. Celebrate by pouring the lemon juice in!

– now it’s time to say cheese, goat-cheeeeeeeeeeeeeeese


– the heat will melt that creamy cheese and make the whole dish go bleating mad and awesome. Have a taste. Does it need more oil? If so drizzle a little olive oil on there. Does it need salt? If so, crack a little on

– now serve up that tender, tasty barramundi up with a large helping of the quinoa-rice and hook into it like the champion you are


Shannon x

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