Sichuan-Glazed Barramundi
with Garlic Rice & Veggies
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Green Beans
3
Garlic
1 packet
Sichuan Garlic Paste
(Contains: Fish, Soy, Gluten, Sesame;)
1
Carrot
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 the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 12 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 the 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. Season barramundi on both sides with salt and pepper. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 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 garlic veggies and Sichuan-glazed barramundi. • Spoon over any extra glaze from the pan to serve. Enjoy!
