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 white rice; 1.25 cup water; 1 packet Broccoli & Carrot Mix; 1 packet Oyster Sauce; 1 tsp Brown Sugar; 1 packet soy sauce mix; 1 packet Ginger Lemongrass Paste; 1 packet barramundi; 1 packet coriander

with Oyster Sauce Veggies & Coriander

Get up to $200 off!

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:

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

1 packet

Broccoli & Carrot Mix

1 packet

Oyster Sauce

1 tsp

Brown Sugar

1 packet

Ginger Lemongrass Paste

1 packet

barramundi

1 packet

coriander

Not included in your delivery

olive oil

1.25 cup

water

1 packet

soy sauce mix

Nutritional Values

Energy (kJ)2621 kJ

Calories626 kcal

Fat19.3 g

of which saturates5.2 g

Carbohydrate79.5 g

of which sugars11.7 g

Dietary Fibre1.9 g

Protein34.7 g

Sodium1965 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Rinse and drain white rice. • To a medium saucepan, add the water and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

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

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

• Return the frying pan to medium-high heat with a drizzle of olive oil. Pat barramundi dry with a 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 between bowls with oyster sauce veggies. • Top rice with soy-ginger barramundi. • Spoon over any remaining sauce from the pan. • Tear over coriander to serve. Enjoy!