Soy & Ginger Baked Barramundi
with Oyster Sauce Veggies & Garlic Rice
You've never had barramundi like this before! Makrut lime leaves are the secret ingredient in the sauce, imparting a complex, citrusy flavour and aroma that works wonders with the ginger, soy and garlic, which the meaty fish soaks up beautifully.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
3 clove
garlic
1 packet
jasmine rice
2 leaves
makrut lime leaves
1 packet
ginger paste
1
capsicum
1
carrot
1 packet
barramundi
(ContainsFish)1 packet
oyster sauce
(ContainsGluten, Molluscs)1 bag
shredded Cheddar cheese
(ContainsMilk)1 bag
coriander
Not included in your delivery
1
olive oil
20 g
butter
(ContainsMilk)1.5 cup
water
1 tbs
soy sauce
(ContainsGluten, Soy)1 tsp
brown sugar
(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Preheat the oven to 200°C/180°C fan-forced. Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, de-stem the makrut lime leaves and very finely chop. In a small bowl, combine the makrut limes leaves, soy sauce, ginger paste, remaining garlic and a pinch of pepper. Set aside. Cut the capsicum into bite-sized chunks. Thinly slice the carrot into half-moons.
TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very finely!
Place a large (40cm) square of foil on an oven tray. Top with a square of baking paper the same size (you will need 2 squares for 2 people / 4 squares for 4 people). Place the barramundi in the centre of the square. Pour over the sauce mixture. Fold both layers of the square to create a parcel, then pinch the corners to seal. Bake until cooked through, 12-15 minutes.
TIP: The fish will steam inside the foil parcels, so make sure you fold them tightly!
TIP: Barramundi is cooked when the centre turns from translucent to white.
While the fish is baking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the carrot and capsicum and cook, tossing, until lightly tender, 5-6 minutes. Add the shredded cabbage mix and cook until softened, 2 minutes. Remove from the heat. Stir in the oyster sauce, brown sugar and a pinch of pepper, until bubbling, 30 seconds. Cover to keep warm.
Roughly chop the coriander leaves.
Divide the garlic rice between bowls. Top with the oyster sauce veggies and soy and ginger baked barramundi, spooning any juices over the bowl. Garnish with the coriander to serve.