Pan-Seared Barramundi with Stir-Fried Greens
Barramundi is such a beautiful robust fish so it can take a serious whack of seasoning. Sesame oil, sesame seeds and fresh ginger fit the bill nicely, with loads of fresh greens of course. The trick to having a perfectly crispy skin that stays on the barramundi and doesn’t end up stuck in the pan, is to ensure the pan is searing hot. You can reduce the heat afterwards if you’d like it to cook more slowly, but keep the pan very hot to begin with.
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⅔ cup
jasmine rice
2 fillet
barramundi
(ContainsFish)1 knob
ginger
1
birdseye chilli
½ head
broccoli
100 g
snow peas
½
lime
2 tsp
sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)Not included in your delivery
1.5 cup
water
2 tsp
sesame oil
(ContainsSesame)1 tsp
soy sauce (or gluten-free tamari soy sauce)
(ContainsSoy, Gluten)
To prepare the ingredients, peel and finely grate the ginger. Deseed the chilli and slice. Cut the broccoli into small florets, and destring and trim the snow peas. Juice the lime.
Place the Jasmine rice in a sieve and rinse under cold water until the water runs clear. Drain. Place in a medium saucepan with the water and bring to the boil over a high heat. Reduce to a medium-low heat and cover with a lid. Cook for 10-12 minutes or until the water has been absorbed and the rice is tender.
Meanwhile, season the barramundi with salt and pepper. Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the barramundi skin side down and cook for 3 minutes. Turn and cook for a further 3 minutes or until the fish is cooked through. Transfer to a plate and cover with foil to keep warm. Wipe the pan clean with paper towel.
Place the same frying pan over a medium heat. Add the sesame oil, ginger and chilli and cook, stirring, for 1 minute. Add the broccoli, snow peas and soy sauce and stir fry for 2 minutes or until just tender. Squeeze in the lime juice, stir through the sesame seeds and remove from the heat.
To serve, divide the rice, barramundi and stir fried vegetables between plates. Garnish with any remaining sesame seeds.