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Cantonese-Style Steamed Barramundi
Cantonese-Style Steamed Barramundi

Cantonese-Style Steamed Barramundi

Take your cooking skills to the next level!

Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. This dish is a delicate and delicious combo of flaky barramundi, garlic veggies and fluffy rice accompanied by a zingy and moreish sauce. Learn this simple steaming technique to ensure your fish is both moist and fragrant.

Allergens:
Pesce
Gluten
Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

Garlic

1 packet

jasmine rice

(May be present: Weizen, Gluten, Soja.)

1 packet

green beans

1 packet

Asian greens

½

Long Chilli

1 packet

barramundi

(Contains: Pesce;)

1 packet

Ginger Lemongrass Paste

1 tsp

brown sugar

(May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pecannüsse, Pine Nut, Pistazien, Walnut.)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tbs

soy sauce

(Contains: Gluten, Soja;)

½ tsp

vinegar (white wine or rice wine)

½ tbs

water (for the sauce)

Nutritional Values

Energy (kJ)2752 kJ
Calories658 kcal
Fat24.6 g
of which saturates5.9 g
Carbohydrate73.5 g
of which sugars6.8 g
Dietary Fibre22.9 g
Protein36.1 g
Sodium533 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek!

2
2

• Meanwhile, trim and halve green beans. • Roughly chop Asian greens. • Thinly slice long chilli (if using).

3
3

• When rice has 15 minutes remaining, discard any liquid from barramundi packaging. • Season fish on both sides with salt and pepper and top with sliced chilli (if using). Wrap fish in baking paper skin-side down, then in foil, folding the seams to seal. • Place on an oven tray. Bake until cooked through, 12-14 minutes.

4
4

• While fish is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and Asian greens and cook, until wilted and fragrant, 1 minute. • Transfer to a bowl, season and cover to keep warm.

5
5

• In a small microwave-safe bowl, combine ginger lemongrass paste, the soy sauce, vinegar, brown sugar, water (for the sauce) and a drizzle of olive oil. • Microwave until fragrant and heated through, 30 seconds. Season with pepper.

6
6

• Divide rice and garlic veg between bowls. • Top with steamed barramundi. • Spoon over ginger lemongrass sauce to serve. Enjoy!

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