Cantonese Steamed Barramundi & Garlic Veggies
with Ginger Lemongrass Sauce & Rice
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.
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.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 packet
green beans
½
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
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 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.
• Divide garlic rice between bowls. • Top with steamed barramundi. • Spoon over ginger lemongrass sauce to serve. Enjoy!