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.
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.
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
olive oil
1.25 cup
water
1 packet
soy sauce mix
• 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!