Quick Double Sweet & Sour Fish
with Veggie Fried Rice & Spring Onion- Eggs
- Gluten
- Soy
- Fish
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This veggie fried rice is loaded with only the very best quality veg we could find and to change it up, we've replaced the usual chicken addition to sweet and sour fish. You can thank us later.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
spring onion
1 sachet
black peppercorns
1 bag
Trimmed Green Beans
1 packet
soffritto mix
1 packet
garlic paste
2 packet
barramundi
(Contains: Fish;)
1 packet
sweet & sour sauce
(Contains: Gluten, Soy, Wheat; May be present: Milk.)
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tbs
plain flour
(Contains: Gluten, Wheat;)
2 tbs
water
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Meanwhile, thinly slice spring onion. Crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook trimmed green beans and soffritto mix, until tender, 4-5 minutes. • Reduce heat to medium-high, and add spring onion, garlic paste and then crack the egg into the pan and scramble until cooked through, 1 minute. • Add cooked rice and the soy sauce, stirring well to combine. Season with salt and pepper. • Transfer to serving bowls and cover to keep warm.
• Pat barramundi dry with paper towel. In a medium bowl, combine barramundi, the plain flour, crushed peppercorns and a pinch of salt. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook barramundi, skin-side down first, in batches, until just cooked through, 5 minutes each side (depending on thickness). • Meanwhile, in a small heatproof bowl, combine sweet & sour sauce and the water. Microwave in 30-second bursts, until heated through.
• Top rice bowls with fish and spoon over sweet and sour sauce. • Garnish with mixed sesame seeds to serve. Enjoy!
