Name: Cantonese-Style Steamed Barramundi & Prawns with Garlic Veggies & Ginger Lemongrass Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Jasmine Rice; 280 g Barramundi; 1 packet Green Beans; 190 g Peeled Prawns; 1 packet Asian Greens; 3 Garlic; 1 Long Chilli; 1 packet Ginger Lemongrass Paste

HelloFresh

Recipes

Chinese Recipes

Cantonese-Style Steamed Barramundi & Prawns

with Garlic Veggies & Ginger Lemongrass Sauce

Get up to $200 off!

Allergens:

Fish

•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

1 packet

Jasmine Rice

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

280 g

Barramundi

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

1 packet

Green Beans

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Asian Greens

Garlic

Long Chilli

1 packet

Ginger Lemongrass Paste

Nutritional Values

Calories601 kcal

Energy (kJ)2520 kJ

Fat14.7 g

of which saturates4.6 g

Carbohydrate70.6 g

of which sugars4.9 g

Dietary Fibre22.4 g

Protein47.3 g

Sodium805 mg

The average adult daily energy intake is 8700 kJ

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, roughly chop Asian greens. • 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, 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.

• 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.

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