Cantonese-Style Steamed Barramundi & Tofu
Take your cooking skills to the next level!
- Fish
- Gluten
- Peanuts
- Soy
- Wheat
- May contain traces of allergens
- Crustaceans
- Molluscs
- Gluten
- Soy
- Wheat
- Sesame
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.
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
3
Garlic
1 packet
Ginger Lemongrass Paste
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)
1
Long Chilli
Not included in your delivery
1 drizzle
olive oil
1 cup
water (for the rice)
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
½ tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
½ tbs
water (for the sauce)
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 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, trim and halve green beans. • Roughly chop Asian greens. • Thinly slice long chilli (if using). • Cut plain tofu (see ingredients) into 2cm chunks.
• When rice has 15 minutes remaining, discard any liquid from barramundi packaging. • Season fish on both sides with salt and pepper 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.
• While fish is cooking, return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a paper towel-lined plate. • Increase heat to high. 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 rice and garlic veg between bowls. • Top with steamed barramundi and tofu. • Spoon over ginger lemongrass sauce to serve. Enjoy!
