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.
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.
Ingredients
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Asian stir-fry mix
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water (for the rice)
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. Add the water 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 the heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peak!
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook Asian stir-fry mix, until tender, 3-4 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, in a small bowl, combine Sichuan garlic paste, the soy sauce and water (for the sauce). • Return pan to medium-high heat with a drizzle of olive oil. Pat barramundi dry with a paper-towel. Season barramundi on both sides. • 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.
• Divide garlic rice between bowls. • Top with Sichuan-glazed barramundi and garlic veggies. • Spoon over any extra glaze from the pan to serve. Enjoy!