Double Tamarind Barramundi Rice Bowl
with Asian Green Stir-Fry
With its firm texture and slightly buttery flavour, barramundi stands up perfectly to the tamarind coating in this Asian-style dish. Team with leafy Asian greens and a zingy sauce, plus fluffy rice to soak it all up.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Asian greens
1 packet
green beans
2 packet
Barramundi
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
Cornflour
(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 sachet
Tamarind Seasoning
1 packet
ginger paste
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water
1 tsp
cracked black pepper
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
½ tbs
honey
Utensils
Cooking Steps
• 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. Trim green beans, cut into thirds. • 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 green beans, 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.
TIP: Cook barramundi in batches for best results!
• Return green beans 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 salt and pepper barramundi, spooning over any remaining soy-ginger sauce from the pan to serve. Enjoy!
