Soy-Ginger Barramundi & Rice

Name: Soy-Ginger Barramundi & Rice with Oyster Sauce Veggies & Coriander
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet basmati rice; 1 bag Broccoli & Carrot Mix; 1 packet oyster sauce; 1 tsp brown sugar; 1 packet garlic paste; 1 packet soy sauce mix; 1 packet Ginger Lemongrass Paste; 1 packet barramundi; 1 bag coriander

with Oyster Sauce Veggies & Coriander

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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.

This recipe is under 650kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

•Fish

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 bag

Broccoli & Carrot Mix

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

garlic paste

1 packet

Ginger Lemongrass Paste

1 packet

barramundi

(Contains: Fish;)

1 bag

coriander

Not included in your delivery

olive oil

1 tsp

brown sugar

1 packet

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

Nutritional Values

Energy (kJ)2458 kJ

Fat15.7 g

of which saturates3.5 g

Carbohydrate76.6 g

of which sugars11.2 g

Protein33.3 g

Sodium1897 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• To a medium saucepan, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. Keep covered until rice and tender and all the water is absorbed, 12 minutes.

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

• While rice is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix with a splash of water, tossing, until tender, 5-6 minutes. • Add oyster sauce, the brown sugar and half the garlic paste and cook, stirring, until combined, 1 minute. • Transfer to serving bowls and cover to keep warm. • Meanwhile, combine soy sauce mix, ginger lemongrass paste, remaining garlic paste and a pinch of pepper in a small bowl. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat barramundi dry with paper towel and season both sides. • When oil is hot, 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: Patting the skin dry helps it crisp up in the pan!

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