Double Cantonese-Style Steamed Barramundi
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 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.
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
560 g
Barramundi
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
1 packet
Coriander
3
Garlic
1 packet
Ginger Lemongrass Paste
1
Long Chilli
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Finely chop garlic.
• In a large 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 water is
absorbed, 10 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).
• When rice has 10 minutes remaining, discard any
liquid from barramundi packaging.
• Season fish on both sides with salt and pepper and
top with sliced chilli.
• 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.
TIP: Spread fish over two lined oven trays if your tray is getting crowded.
• 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, then add remaining
garlic and Asian greens and cook, until wilted and
fragrant, 1 minute.
• Transfer to a bowl, season to taste and cover to
keep warm.
• 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 rice and garlic greens between bowls.
• Top with steamed barramundi.
• Spoon over ginger lemongrass sauce. Tear over
coriander to serve. Enjoy!
