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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
1 packet
Coriander
3
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Trimmed Green Beans
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)
Utensils
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 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!
• Meanwhile, trim and halve green beans. • Roughly chop Asian greens. • Thinly slice long chilli (if using).
TIP: If you added trimmed green beans, no need to prep — save the whole ones for another meal!
• 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 trimmed 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.
• 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.
• Divide rice and garlic veg between bowls. • Top with steamed barramundi. • Spoon over ginger lemongrass sauce to serve. Tear over coriander to garnish. Enjoy!
