Sticky Asian Barramundi & Veg Fried Rice
with Sesame Seeds & Spring Onion
This veggie fried rice is loaded with only the very best quality veg we could find and to change it up, we've switched the usual chicken addition to sweet and sour barramundi. You can thank us later!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Capsicum
2
Garlic
1 packet
Green Beans
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1
Spring Onion
1 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
½ tsp
cracked black pepper
2 tbs
water
Utensils
Cooking Steps
- Boil the kettle.
- Half-fill a medium saucepan with boiling water. Add white rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes.
- Drain, rinse with warm water and set aside.
- Meanwhile, finely chop garlic.
- Trim and roughly chop green beans.
- Chop capsicum into small chunks.
- Thinly slice spring onion.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and capsicum tossing, until tender, 3-4 minutes.
- Add spring onion and garlic, then crack the egg into the pan and scramble until cooked through, 1 minute.
- Add cooked rice and the soy sauce, stirring well to combine. Season with salt and pepper.
- Transfer to serving bowls and cover to keep warm.
- Pat barramundi dry with a paper towel
- In a medium bowl, combine barramundi, the plain flour, cracked black pepper and a pinch of salt.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
- Meanwhile, in a small microwave-safe bowl, combine Asian stir-fry sauce and the water. Microwave in 30 second bursts, until heated through.
- Top veggie fried rice bowls with barramundi and spoon over sweet and sour sauce.
- Garnish with mixed sesame seeds to serve. Enjoy!
