The Dinner Planner


Jerk Rubbed Barra with Coconut Rice and Pineapple Slaw

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To save a long list of spices we've kept this simple by using the McCormick Caribbean Jerk spice mix.
Servings 4


Jerk Rubbed Barra

  • 4 125 gram barramundi fillets
  • 1 tbsp oil
  • 1 packet McCormick Caribbean Jerk spice mix

Coconut Rice

  • 1 cup jasmine rice
  • 200 ml coconut milk
  • 200 ml water
  • 1 tsp salt

Pineapple Slaw

  • ¼ cabbage - we used wombok but you can use whatever you have, shredded
  • 2 carrots - grated
  • 1 200g tinned crushed pineapple
  • 1 lime - juiced


  • Rinse the rice under running water until clear. Combine the rice, coconut milk, water and salt in a large saucepan and place on stove on medium heat. Bring to boil, turn down to low, pop the lid on and cook for 20 minutes. Ensure the heat is low so the rice does not stick to the bottom.
  • In a large bowl combine the cabbage, carrot, crushed pineapple and lime juice. Season with salt and white pepper. Set aside.
  • Combine the oil and jerk seasoning in a shallow bowl. Add barramundi and toss to coat.
  • Heat a large fry pan on medium high heat on the stove. Add a dash of oil. Cook fish for 3 minutes each side or until just cooked through. Remove from pan and place on plates with coconut rice and pineapple slaw.

Tips and Variations

VEGETARIAN - Try tossing the seasoning with jackfruit or mixed beans. Heat through in frypan.


Calories: 426kcal | Carbohydrates: 48g | Protein: 26g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 633mg | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5161IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 2mg

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