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.
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
2
Baby Broccoli
1
Garlic
1
Lime
2 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
Barramundi
1 packet
Ginger Paste
1 packet
Roasted Peanut Cashew Mix
1 sachet
Black Sesame Seeds
1 packet
Coconut Milk
1
Long Chilli
In a medium saucepan, combine the water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will keep cooking as it sits, so don't peek!
While the rice is cooking, slice the broccolini in half lengthways. Zest the lime and slice into wedges. Finely grate the garlic (see ingredients list). Finely grate the ginger until you have 1 tsp for 2 people / 2 tsp for 4 people.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the black sesame seeds, broccolini and a dash of water and cook, tossing, until just tender, 4-5 minutes. Add the soy sauce and cook for 1 minute. Transfer to a plate and cover to keep warm.
Wipe out the frying pan with paper towel. Place the lime zest and plain flour on a plate and season with salt and pepper. Add the barramundi fillets and turn to coat in the flour. Return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot add the barramundi, skin-side down, and cook until golden and just cooked through, 3-4 minutes each side (depending on thickness). TIP: The fish is cooked through when it turns from translucent to white.
While the barramundi is cooking, add the coconut milk, garlic, ginger, sugar and fish sauce & rice vinegar mix to a small saucepan over a medium-high heat. Cook, stirring occasionally, until the sauce is heated through and the garlic has lost its raw flavour, 3-4 minutes. While the sauce is cooking, roughly chop the coriander. Thinly slice the long red chilli (if using).
Divide the basmati rice and broccolini between bowls. Top with the barramundi and spoon over the Thai coconut sauce. Garnish with the coriander, chilli (if using) and roasted cashew peanut mix. Serve with the lime wedges.