Sichuan-Glazed Barramundi

Name: Sichuan-Glazed Barramundi with Chilli-Garlic Rice & Soy Greens
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 2 clove garlic; 1 unit long red chilli; 20 g butter; 1.5 cup water (for the rice); 1 packet basmati rice; ¼ tsp salt; 1 unit broccoli; 1 bag green beans; 2 tsp soy sauce; 1 packet barramundi; 1 tub Sichuan garlic paste; 1 tbs water (for the sauce)

with Chilli-Garlic Rice & Soy Greens

Up to 180$ + Free Treats / Extras for Life

We’ve dialed down the heat found in traditional Sichuan cooking but kept the tasty garlic and umami flavours, creating an easy-to-eat sauce that makes succulent barramundi shine.

Tags:

Low Calorie

Allergens:

Milk

•Gluten

•Soja

•Pesce

•Sesamzaad

•Wheat

The quantities provided above are averages only.

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

2 clove

garlic

1 unit

long red chilli

1 packet

basmati rice

(May be present: Weizen, Gluten, Soja.)

1 unit

broccoli

1 bag

green beans

1 packet

barramundi

(Contains: Pesce;)

1 tub

Sichuan garlic paste

(Contains: Pesce, Gluten, Sesamzaad, Soja, Wheat;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

¼ tsp

salt

2 tsp

soy sauce

(Contains: Gluten, Soja;)

1 tbs

water (for the sauce)

Nutritional Values

per serving

Calories2290 kcal

Fat12.8 g

of which saturates3.7 g

Carbohydrate56 g

of which sugars11.1 g

Protein46 g

Sodium1290 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Non-Stick Pan

•Medium Pan

Cooking Steps

Finely chop the garlic (or use a garlic press). Finely chop the long red chilli (if using). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and chilli (if using) and cook until fragrant, 1-2 minutes. Add the water (for the rice), basmati rice and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Trim and halve the green beans.

Heat a medium frying pan over a medium-high heat. Add the broccoli and then a splash of water and cook, stirring, until softened and the water has evaporated, 3 minutes. Add a drizzle of olive oil and the green beans. Cook until tender, 4-5 minutes. Add the soy sauce and stir to coat, then transfer to a medium bowl and cover to keep warm.

Return the pan to a medium-high heat with a drizzle of olive oil. Season the barramundi on both sides with salt and pepper and add to the pan. Cook until just cooked through, 2-4 minutes each side.

Remove the pan from the heat and pour the Sichuan garlic paste and water (for the sauce) over the barramundi. Turn to coat.

Divide the chilli-garlic rice between bowls and top with the Sichuan-glazed barramundi and green veggies. Spoon over any excess glaze from the pan. TIP: For the low-calorie option, serve with 1/2 the rice.