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Cantonese-Style Steamed Barramundi & Prawns
Cantonese-Style Steamed Barramundi & Prawns

Cantonese-Style Steamed Barramundi & Prawns

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 chicken, 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:
Over 30g protein
Allergens:
Fish
Gluten
Soy
Crustaceans

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.)

1 packet

green beans

1 packet

Asian greens

½

Long Chilli

1 packet

barramundi

(Contains: Fish;)

1 packet

Ginger Lemongrass Paste

1 tsp

Brown Sugar

(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

peeled prawns

(Contains: Crustaceans;)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tbs

soy sauce

(Contains: Gluten, Soy;)

½ tsp

vinegar (white wine or rice wine)

½ tbs

water (for the sauce)

Nutritional Values

Energy (kJ)3031 kJ
Calories724 kcal
Fat25.5 g
of which saturates6.9 g
Carbohydrate74.4 g
of which sugars7.8 g
Dietary Fibre23.8 g
Protein49.4 g
Sodium1160 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
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!

2
2

• Meanwhile, roughly chop Asian greens. • Trim and halve green beans. • Thinly slice long chilli (see ingredients).

3
3

• 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, folding the seams to seal. • Place on an oven tray. Bake until cooked through, 12-14 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

4
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.

5
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.

6
6

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

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