Cantonese-Style Steamed Barramundi & Prawns
with Garlic Veggies & Ginger Lemongrass Sauce
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
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
3
Garlic
1
Long Chilli
1 packet
Ginger Lemongrass Paste
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!
