Salt & Pepper Barramundi Bowl
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Salt & Pepper Barramundi Bowl

Salt & Pepper Barramundi Bowl

Soy-Ginger Asian Veggies & Jasmine Rice

With its firm texture and slightly buttery flavour, barramundi stands up perfectly to the S&P coating in this Asian-style dish. Team with leafy Asian greens and a zingy sauce, plus jasmine rice to soak it all up.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Climate Superstar
Over 30g protein
Allergens:
Fish
Soy
Gluten

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

1 bag

Asian greens

1

carrot

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 sachet

black peppercorns

1 sachet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

ginger paste

Not included in your delivery

olive oil

1.25 cup

water

20 g

butter

¼ tsp

salt

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

1 tbs

honey

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Nutritional Values

Energy (kJ)2681 kJ
Fat17.6 g
of which saturates7.9 g
Carbohydrate82.1 g
of which sugars10.5 g
Protein33.8 g
Sodium1099 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• While the rice is cooking, roughly chop Asian greens. Thinly slice carrot into sticks. Cut barramundi into 2cm chunks. Crush black peppercorns with a pestle and mortar, or in their sachet using 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, the honey and ginger paste.

TIP: Remove barramundi skin with a sharp knife before combining with cornflour, if you prefer!

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 4-5 minutes. In the last 2 minutes of cook time, add Asian greens, tossing, until fragrant and wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.

4
4

• 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.

5
5

• Return carrot and Asian greens to the pan. Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.

6
6

• Divide rice between bowls. Top with salt and pepper barramundi, spooning over any remaining soy-ginger sauce from the pan to serve. Enjoy!