Salt & Pepper Barramundi
with Green Beans , Soy-Ginger Sauce & Rice
- Milk
- Fish
- Soy
- Gluten
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
With its firm texture and slightly buttery flavour, barramundi stands up perfectly to the S&P coating in this Asian-style dish. Team with green beans and a zingy sauce, plus jasmine rice to soak it all up. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1 bag
green beans
1 packet
barramundi
(Contains: Fish)
1 sachet
black peppercorns
1 packet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 packet
ginger paste
1 bag
herbs
Not included in your delivery
olive oil
1.25 cup
water
20 g
butter
(Contains: Milk)
¼ tsp
salt
1 tbs
honey
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten)
Utensils
Cooking Steps
Add the water to a medium saucepan and bring to the boil. Add jasmine rice and a pinch of salt. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes. Stir the butter through the rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
While rice is cooking, trim green beans and cut into thirds. Cut barramundi into 2cm chunks. Crush black peppercorns with a pestle and mortar, or in their sachet with a rolling pin. In a medium bowl, combine cornflour, crushed peppercorns and the salt. Add barramundi, tossing to coat. In a small bowl, combine the soy sauce, honey and ginger paste.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl.
Return frying pan to high heat with a drizzle of olive oil. When oil is hot, shake excess flour off barramundi, then cook barramundi, turning occasionally, until golden and just cooked through, 4-6 minutes.
Return green beans to pan. Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.
Divide rice between bowls. Top with salt and pepper barramundi and green beans, spooning over any remaining soy-ginger sauce from the pan. Tear over herbs to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: A favourite for many, with the soy-ginger sauce and salt-and-pepper coating drawing consistent praise for their bold, balanced flavours. Some found the pepper or ginger overpowering, so adjust both to taste.
- Ease of prep: Most found it quick and straightforward to pull together, though cutting the barramundi into chunks — especially with the skin on — was a common frustration.
- Suggestions: Using a lighter vegetable oil helps the fish crisp up better, and cooking the fillets whole rather than cubing them can prevent them falling apart. Several customers boosted the dish by adding extra vegetables like carrot, broccolini, or bok choy, and many felt the sauce quantity could be doubled for better coverage over the rice.
- Leftovers: The dish reheats well and makes a great next-day lunch, with at least one customer noting it freezes nicely too.
- Portions: Many felt the fish and vegetable portions were too small relative to the rice, leaving the meal feeling carb-heavy; adding extra greens or protein helps balance it out.
