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Chinese Recipes
Sichuan-Glazed Barramundi

Sichuan-Glazed Barramundi

with Chilli-Garlic Rice & Soy Greens

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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:MilkGlutenSoyFishSesameSulphites
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 unit

long red chilli

1 packet

basmati rice

1 unit

broccoli

1 bag

green beans

1 packet

barramundi

(ContainsFish)

1 tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame, Sulphites)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

2 tsp

soy sauce

(ContainsGluten, Soy)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2290 kJ
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
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
COOK THE CHILLI-GARLIC RICE
COOK THE CHILLI-GARLIC RICE
1

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!

PREP THE VEGGIES
PREP THE VEGGIES
2

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

COOK THE VEGGIES
COOK THE VEGGIES
3

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.

COOK THE BARRAMUNDI
COOK THE BARRAMUNDI
4

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.

GLAZE THE BARRAMUNDI
GLAZE THE BARRAMUNDI
5

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

SERVE
SERVE
6

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.