Sichuan-Glazed Barramundi
with Garlic Rice & Asian Greens
- Milk
- Gluten
- Soy
- Fish
- Sesame
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 bag
green beans
1 packet
barramundi
(Contains: Fish;)
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
(Contains: Milk;)
½ tbs
soy sauce
(Contains: Gluten, Soy;)
1.5 cup
water (for the rice)
1 tbs
water (for the sauce)
Utensils
Cooking Steps
• 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!
• 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).
• 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.
• 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).
• Remove pan from heat. Add Sichuan garlic mixture and gently turn barramundi to coat.
• Divide garlic rice between bowls. • Top with Sichuan-glazed barramundi and garlic greens. • Spoon over any extra glaze from the pan to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Sichuan glaze was delicious, bringing everything together nicely. Some found it overpowering for the delicate barramundi.
- Ease of prep: Quick and easy to make, though some had trouble with the fish breaking apart during cooking.
- Suggestions: Try using coconut rice instead of garlic rice. Consider pairing the glaze with chicken or pork for a bolder flavour.
- Portions: Fish portions were small for some. Several suggested increasing the rice quantity by 50%.
- Vegetables: Some found the veggies plain; adding extra seasoning or sauce to the vegetables improved the dish.
