Cantonese-Style Steamed Barramundi & Rice
Take your cooking skills to the next level!
- Fish
- Gluten
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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. This recipe is under 650kcal per serving.
Ingredients
3 clove
Garlic
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy)
1 packet
Asian greens
1 packet
green beans
½
Long Chilli (Optional)
1 packet
barramundi
(Contains: Fish)
1 packet
Ginger Lemongrass Paste
Not included in your delivery
olive oil
1 cup
water (for the rice)
1 tbs
soy sauce
(Contains: Gluten, Soy)
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 jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 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 (if using).
• 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.
• While fish is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans, tossing, until tender, 4-5 minutes. • Reduce heat to medium, then 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 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 veggies between plates. • Top with steamed barramundi. Spoon over ginger lemongrass sauce to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The ginger lemongrass sauce was a standout, with many calling it the highlight of the dish. Some found the overall flavour mild, and suggested adding sweet soy or reducing the water in the sauce to keep it from tasting diluted.
- Ease of prep: Most found the recipe surprisingly straightforward, with the foil-and-baking-paper parcel method praised for minimal mess and easy clean-up.
- Suggestions: Several customers cooked the barramundi in a frying pan or air fryer instead of the oven for a crispier result; those using an air fryer noted the fish needed a little extra time. Some also pre-steamed the vegetables before the frying pan step to get them more thoroughly cooked, and one customer found using a rice cooker helpful for timing everything together.
- Portions: Many felt the vegetable quantity was too small for the number of servings, and some wished for larger or additional fish portions.
