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

Soy-Ginger Double 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.

Over 30g protein

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


Serving amount

1 packet

jasmine rice

1 bag

Broccoli & Carrot Mix

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

garlic paste

1 packet

Ginger Lemongrass Paste

2 packet


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

1 bag


Not included in your delivery

olive oil

1 tsp

brown sugar

1 packet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

1.25 cup

water (for the rice)


Nutritional Values

Energy (kJ)3125 kJ
Fat22.1 g
of which saturates5.9 g
Carbohydrate76.6 g
of which sugars11.2 g
Protein58.5 g
Sodium1956 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is 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 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, in batches, 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 leaves to serve. Enjoy!