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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:
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

Asian Greens

1 packet

Jasmine Rice

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

280 g

Barramundi

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

1 packet

Green Beans

3

Garlic

1 packet

Ginger Lemongrass Paste

1

Long Chilli

Not included in your delivery

1 drizzle

olive oil

1 cup

water (for the rice)

1 tbs

soy sauce

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

½ tsp

vinegar (white wine or rice wine)

1 tsp

brown sugar

½ tbs

water (for the sauce)

Nutritional Values

Calories595 kcal
Energy (kJ)2490 kJ
Fat18.3 g
of which saturates4.8 g
Carbohydrate72.6 g
of which sugars6.9 g
Dietary Fibre21.4 g
Protein34.6 g
Sodium623 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan
Baking Paper

Cooking Steps

Cook the rice
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!

Get prepped
2

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

Steam the barramundi
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.

Cook the veggies
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.

Make the sauce
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.

Serve up
6

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

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