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Soy-Ginger Barramundi & Rice
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Soy-Ginger Barramundi & Rice

Soy-Ginger Barramundi & 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.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Gluten
Mollusc
Wheat
Soja
Pesce

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

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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

1
1

• 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!

2
2

• 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.

3
3

• 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!

4
4

• 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!

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