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Hawaiian Recipes
Japanese-Style Barramundi Bowl

Japanese-Style Barramundi Bowl

with Pickled Onion & Toasted Sesame Dressing

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Cook up a rainbow for dinner with this beautiful barramundi bowl! With crisp veggies, tender fish, pickled onion and a sublime sesame dressing, you'll be in seventh heaven from the first bite to the last.

Tags:Low Calorie
Allergens:SesameEggSoyGlutenFishPeanuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

1 unit

carrot

1 bunch

Asian greens

1 unit

cucumber

2 sachet

sesame seeds

(ContainsSesame)

1 tub

mayonnaise

(ContainsEgg)

1 packet

barramundi

(ContainsFish)

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

½ unit

red onion

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

rice wine vinegar (or white wine vinegar)

2 tsp

sesame oil (or oil)

(ContainsSesame)

1.5 tsp

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

1 tsp

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2260 kJ
Fat23.1 g
of which saturates3.1 g
Carbohydrate42.9 g
of which sugars9.6 g
Protein38.4 g
Sodium317 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
COOK THE RICE
COOK THE RICE
1

In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10-15 minutes. Season with salt and pepper.

TIP: The rice will finish cooking in its own steam so don't peek!

PICKLE THE ONION
PICKLE THE ONION
2

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, a generous pinch of salt and a generous pinch of sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover. Stir to coat, then set aside.

PREP THE VEGGIES
PREP THE VEGGIES
3

While the onion is pickling, slice the lime (see ingredients list) into wedges. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the cucumber.

MAKE THE SESAME DRESSING
MAKE THE SESAME DRESSING
4

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and a squeeze of lime juice. Mix well and set aside.

TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!

START COOKING
START COOKING
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, then add a splash of water and cook until tender, 2-3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season with salt and pepper and transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Pat the barramundi dry with paper towel and season with salt and pepper. Add to the pan, skin-side down, and cook until just cooked through, 2-4 minutes (depending on thickness).

SERVE
SERVE
6

Drain the pickled onion. Divide the rice between bowls and top with the barramundi, carrot, Asian greens and cucumber. Stir the sesame dressing until well combined and spoon over the top. Garnish with the crushed peanuts and pickled onion. Serve with any remaining lime wedges.

TIP: For the low-calorie option, serve with 1/2 the rice and 1/2 the sesame dressing.