Cantonese Steamed Barramundi & Garlic Veggies

Name: Cantonese Steamed Barramundi & Garlic Veggies with Ginger Lemongrass Sauce & Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 3 clove garlic; 1 cup water (for the rice); 1 packet jasmine rice; 1 carrot; 1 packet green beans; ½ Long Chilli (Optional); 1 packet barramundi; 1 packet baby spinach leaves; 1 packet Ginger Lemongrass Paste; 1 tbs soy sauce; ½ tsp vinegar (white wine or rice wine); 1 tsp brown sugar; ½ tbs water (for the sauce)

with Ginger Lemongrass Sauce & Rice

Up to 180$ + Free Treats / Extras for Life

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.

This recipe is under 650kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

•Climate Superstar

Allergens:

Fish

•Gluten

•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

3 clove

garlic

1 packet

jasmine rice

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

carrot

1 packet

green beans

Long Chilli (Optional)

1 packet

barramundi

(Contains: Fish;)

1 packet

baby spinach leaves

1 packet

Ginger Lemongrass Paste

Not included in your delivery

olive oil

1 cup

water (for the rice)

1 tbs

soy sauce

(Contains: Gluten, Soy;)

½ tsp

vinegar (white wine or rice wine)

1 tsp

brown sugar

½ tbs

water (for the sauce)

Nutritional Values

Energy (kJ)2348 kJ

Calories561 kcal

Fat15.2 g

of which saturates4.2 g

Carbohydrate73.1 g

of which sugars8.4 g

Dietary Fibre22.6 g

Protein33.4 g

Sodium539 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Baking Paper

•Baking Tray

•Large Frying Pan

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 all the water is absorbed, 10 minutes.

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

• Meanwhile, thinly slice carrot into sticks. • Trim and halve green beans. • Thinly slice long chilli (see ingredients).

• When rice has 15 minutes remaining, discard any liquid from barramundi packaging. • Season fish on both sides and top with sliced chilli (if using). Wrap fish in baking paper skin side down, then in foil. Fold the seams over to seal and create a parcel. • Place on an oven tray. Steam 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 carrot and green beans, tossing, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and baby spinach leaves and cook, stirring, until wilted and fragrant, 1 minute. Season and transfer veggies to serving bowls.

• In a small microwave-safe bowl, combine gingerlemongrass 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.