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Sichuan-Glazed Barramundi
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Sichuan-Glazed Barramundi

Sichuan-Glazed Barramundi

with Pre-Cut Veggie Toss

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.

Tags:
Quick
Quick Prep
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 packet

garlic paste

1 packet

barramundi

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

1 packet

Sichuan garlic paste

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

1 bag

Asian stir-fry mix

Not included in your delivery

1

olive oil

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

water

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Nutritional Values

Energy (kJ)2776 kJ
Fat19.2 g
of which saturates3.3 g
Carbohydrate81.6 g
of which sugars12.1 g
Protein36.6 g
Sodium1088 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

2
2

• Meanwhile, in a small bowl, combine Sichuan garlic paste, the soy sauce and the water. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook Asian stir-fry mix, until tender, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. Season and cover to keep warm.

3
3

• Return pan to medium-high heat with a drizzle of olive oil. Season barramundi on both sides with salt and pepper. • When oil is hot, cook barramundi until just cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat. Add Sichuan garlic mixture and gently turn barramundi to coat.

4
4

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

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