Sichuan-Glazed Barramundi
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Sichuan-Glazed Barramundi

Sichuan-Glazed Barramundi

with Garlic Rice & Asian Greens

We’ve dialled down the heat found in traditional Sichuan cooking but kept the tasty garlic and umami flavours, creating a crowd-pleasing sauce that makes succulent barramundi shine.

Allergens:
Gluten
Soy
Fish
Sesame
Wheat

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
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1

carrot

1 bag

green beans

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 bag

Asian greens

1 packet

Sichuan garlic paste

(Contains Fish, Gluten, Sesame, Soy, Wheat;)

Not included in your delivery

1

olive oil

20 g

butter

½ tbs

soy sauce

(Contains Gluten, Soy;)

1.5 cup

water (for the rice)

1 tbs

water (for the sauce)

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Nutritional Values

Energy (kJ)2871 kJ
Fat25.1 g
of which saturates9.1 g
Carbohydrate77.1 g
of which sugars14.7 g
Dietary Fibre12.4 g
Protein34 g
Sodium1050 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a pinch of salt. Bring to the boil, then reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, cut carrot into half-moons. Roughly chop Asian greens. Trim and halve green beans. • In a small bowl, combine Sichuan garlic paste, the soy sauce and water (for the sauce).

3
3

• Heat a large frying pan over medium-high heat. Add green beans and carrot and cook, tossing, until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until wilted and fragrant, 1-2 minutes. Transfer to a bowl and cover to keep warm.

4
4

• Return pan to medium-high heat with a drizzle of olive oil. Pat barramundi dry with a paper towl. Season barramundi on both sides with salt and pepper. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5 minutes each side (depending on thickness).

5
5

• Remove pan from heat. Add Sichuan garlic mixture and gently turn barramundi to coat.

6
6

• Divide garlic rice between bowls. • Top with Sichuan-glazed barramundi and garlic greens. • Spoon over any extra glaze from the pan to serve. Enjoy!