Double Cantonese-Style Steamed Barramundi

• 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.