Salt & Pepper Barramundi Bowl
Soy-Ginger Asian Veggies & Jasmine 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 leafy Asian greens and a zingy sauce, plus jasmine rice to soak it all up. This recipe is under 650kcal per serving.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bag
Asian greens
1
carrot
1 packet
barramundi
(Contains: Fish;)
1 sachet
black peppercorns
1 sachet
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
Not included in your delivery
olive oil
1.25 cup
water
20 g
butter
(Contains: Milk;)
Ā¼ tsp
salt
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
honey
Utensils
Cooking Steps
ā¢ Add the water to a medium saucepan and bring to the boil. Add jasmine rice and a pinch of salt. ā¢ 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!
ā¢ 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. ā¢ In a medium bowl, combine cornflour, crushed peppercorns and the salt. Add barramundi, tossing to coat. ā¢ 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!
ā¢ 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.
ā¢ 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.
ā¢ Return carrot and Asian greens to the pan. Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.
ā¢ Divide rice between bowls. Top with salt and pepper barramundi, spooning over any remaining soy-ginger sauce from the pan to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the tasty, flavourful dish, though some found it a bit bland or salty. Adding chilli or adjusting soy sauce to taste could enhance the flavour.
- Ease of prep:Ā Quick and easy to make, though some found cutting the fish challenging. Pre-cut fish would be helpful for easier preparation.
- Suggestions:Ā Consider adding more veggies like broccoli, zucchini, or baby corn for extra substance. Some preferred less pepper and found the butter in rice unnecessary.
- Leftovers:Ā A few mentioned lingering fish taste, suggesting it's best enjoyed fresh.
- Fish quality:Ā Several noted concerns about fish texture and quality, particularly regarding imported barramundi. Australian-sourced fish might be preferred.
