Our Plans
Soy-Ginger Barramundi & Garlic Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Soy-Ginger Barramundi & Garlic Rice

Soy-Ginger Barramundi & Garlic Rice

with Oyster Sauce Veggies & Coriander

You've never had barramundi like this before! Our ginger lemongrass paste is the 'secret' ingredient in the sauce, imparting a zingy and citrusy flavour that works wonders with the umami-rich soy sauce - and which the meaty fish soaks up beautifully.

Tags:
Over 30g protein
Allergens:
Gluten
Soy
Mollusc
Wheat
Fish

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

1 packet

Ginger Lemongrass Paste

1 head

broccoli

1

carrot

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

barramundi

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

1 bag

coriander

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

1 tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

brown sugar

sideBannerName

Nutritional Values

Energy (kJ)2964 kJ
Fat24.4 g
of which saturates8.7 g
Carbohydrate78.8 g
of which sugars11.2 g
Protein41.7 g
Sodium1781 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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 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. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, combine the soy sauce, ginger lemongrass paste, remaining garlic and a pinch of pepper in a small bowl. Set aside.

3
3

• Cut broccoli (including the stalk!) into small florets. • Thinly slice carrot into half-moons.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry broccoli and carrot with a splash of water until tender, 5-6 minutes. • Add oyster sauce and the brown sugar and cook, stirring, until combined, 1 minute. • Transfer to a bowl and cover to keep warm.

5
5

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Pat barramundi dry with a paper towel and season both sides with salt and pepper. • Cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • In the last minute, add the soy-ginger mixture to the pan. Gently turn barramundi to coat.

TIP: Barramundi is cooked through when the centre turns from translucent to white.

6
6

• Divide garlic rice between bowls. • Top with oyster sauce veggies and soy-ginger barramundi, spooning over any remaining sauce from the pan. • Tear over coriander leaves to serve. Enjoy!