Cantonese-Style Steamed Barramundi

Name: Cantonese-Style Steamed Barramundi Take your cooking skills to the next level!
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Ginger Lemongrass Paste; 1 packet Jasmine Rice; 280 g Barramundi; 1 packet Green Beans; 3 Garlic; 1 packet Asian Greens; 1 Long Chilli; 1 tsp brown sugar; 1 tbs soy sauce; 1 drizzle olive oil; 1.25 cup water; ½ tsp vinegar (white wine or rice wine); ½ tbs water

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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.

Tags:

Calorie Smart

Allergens:

Fish

•Soy

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

1 packet

Ginger Lemongrass Paste

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

280 g

Barramundi

(Contains: Fish; May be present: Crustaceans, Molluscs, Fish.)

1 packet

Green Beans

Garlic

1 packet

Asian Greens

Long Chilli

Not included in your delivery

1 tsp

brown sugar

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

1 drizzle

olive oil

1.25 cup

water

½ tsp

vinegar (white wine or rice wine)

½ tbs

water

Nutritional Values

Calories593 kcal

Energy (kJ)2480 kJ

Fat18.3 g

of which saturates4.8 g

Carbohydrate72.5 g

of which sugars6.8 g

Dietary Fibre21.3 g

Protein34.4 g

Sodium621 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

• 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 10 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.

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

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

• 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.

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

• 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.