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.
Always refer to the product label for the most accurate ingredient and allergen information.
long red chilli
Sichuan garlic paste(ContainsGluten, Soy, Fish, Sesame, Sulphites)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
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.