Double Cantonese Steamed Barramundi & Garlic Veggies

Name: Double Cantonese Steamed Barramundi & Garlic Veggies with Ginger Lemongrass Sauce & Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 3 clove garlic; 1 cup water (for the rice); 1 packet jasmine rice; 1 carrot; 1 packet green beans; ½ Long Chilli (Optional); 2 packet barramundi; 1 packet baby spinach leaves; 1 packet Ginger Lemongrass Paste; 1 tbs soy sauce; ½ tsp vinegar (white wine or rice wine); 1 tsp brown sugar; ½ tbs water (for the sauce)

with Ginger Lemongrass Sauce & Rice

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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 a simple steaming technique to ensure your fish is both moist and fragrant.

Allergens:

Fish

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

carrot

1 packet

green beans

Long Chilli (Optional)

2 packet

barramundi

(Contains: Fish;)

1 packet

baby spinach leaves

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)

Nutritional Values

Energy (kJ)3016 kJ

Calories721 kcal

Fat21.6 g

of which saturates6.6 g

Carbohydrate73.8 g

of which sugars9.1 g

Dietary Fibre22.6 g

Protein58.6 g

Sodium598 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• 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, thinly slice carrot into sticks. • 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 fish 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 carrot and green beans, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and baby spinach leaves 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.