Spiced Barramundi Rice Bowl
with Asian Green Stir-Fry
- Fish
- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
- 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 tamarind coating in this Asian-style dish. Team with leafy Asian greens and a zingy sauce, plus fluffy rice to soak it all up.
Ingredients
2 clove
Garlic
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Asian Greens
1 packet
Green Beans
1 packet
Barramundi
(Contains: Fish May be present: Crustaceans, Mollusc.)
1 sachet
Cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 sachet
Tamarind Seasoning
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1 packet
Ginger Paste
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 cup
water
1 tsp
cracked black pepper
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, the 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. • In a medium bowl, combine cornflour, the cracked black pepper and tamarind seasoning. Add barramundi, tossing to coat. • In a small bowl, combine 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, turning occasionally, until golden and just cooked through, 4-6 minutes.
• 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 spiced barramundi and Asian greens stir-fry, spooning over any remaining soy-ginger sauce from the pan to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dish's Asian-inspired flavours, particularly praising the tamarind seasoning and ginger sauce.
- Ease of prep: Customers found this meal quick and easy to prepare, with some noting it came together rapidly.
- Suggestions: Several suggested adding extra vegetables for more variety and volume. Some recommended removing the fish skin before cooking.
- Leftovers: The vacuum-packed barramundi stayed fresh for a few days, allowing for flexible meal planning.
- Portions: A few mentioned perfect portion sizes, while others desired more fish or vegetables to serve four people.
