Sweet-Soy Barramundi Rice Bowl
with Carrots & Asian Greens
With its firm texture and slightly buttery flavour, barramundi stands up perfectly to the sweet-soy coating in this Asian-style dish. Team with leafy Asian greens and a zingy sauce, plus fluffy rice to soak it all up.
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.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Asian greens
1
Carrot
1 packet
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
Soy Sauce Mix
(Contains Gluten, Soy;)
1 packet
ginger paste
Not included in your delivery
olive oil
20 g
butter
1 cup
water
1 tsp
cracked black pepper
½ tbs
honey
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, roughly chop Asian greens. Thinly slice carrot into sticks. • Cut barramundi into 2cm chunks. • In a medium bowl, combine cornflour, the cracked black pepper and sweet soy seasoning. Add barramundi, tossing to coat. • In a small bowl, combine the soy sauce mix, the honey, ginger paste and a splash of water.
TIP: Remove barramundi skin with a sharp knife before combining with cornflour, if you prefer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until tender, 4-5 minutes. • In the last 2 minutes of cook time, add Asian greens and cook, tossing, until fragrant and wilted, 1-2 minutes. • Transfer to a bowl and cover to keep warm.
• 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 carrot and Asian greens to the pan. • Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.
• Divide rice between bowls. • Top with sweet-soy barramundi, spooning over any remaining soy-ginger sauce from the pan to serve. Enjoy!