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!
