Sweet & Sour Barramundi
with Veggie Fried Rice & Spring Onion
- Eggs
- Gluten
- Soy
- Fish
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This veggie fried rice is loaded with only the very best quality veg we could find and to change it up, we've replaced the usual chicken addition to sweet and sour barramundi. You can thank us later. This recipe is under 650kcal per serving.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
carrot
2 clove
garlic
1 bag
green beans
1 sprig
spring onion
1 sachet
black peppercorns
1 packet
barramundi
(Contains: Fish)
1 packet
sweet & sour sauce
(Contains: Gluten, Soy, Wheat May be present: Milk)
1 sachet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 tbs
soy sauce
(Contains: Gluten, Soy)
1 tbs
plain flour
(Contains: Gluten, Wheat)
2 tbs
water
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook uncovered, over high heat, until tender, 12 minutes. Drain.
• Meanwhile, finely chop carrot and garlic. • Trim and roughly chop green beans. • Thinly slice spring onion. • Crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, 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, crushed peppercorns 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 heatproof bowl, combine sweet and sour sauce and the water. Microwave in 30 second bursts, until heated through.
• Top rice bowls with barramundi and spoon over sweet and sour sauce. • Garnish with mixed sesame seeds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tangy sweet-and-sour sauce, though some found it overpowering. The fried rice was a hit, but a few thought it needed more seasoning.
- Ease of prep: Customers appreciated the clear instructions and quick cooking time. Some rearranged steps to have all components ready simultaneously.
- Suggestions: Several added extra veggies like baby corn, broccoli, or mushrooms to boost the fried rice. Some preferred lemon or soy sauce instead of sweet-and-sour.
- Leftovers: The generous portion of fried rice was great for next-day lunches. Some suggested ordering extra fish to stretch the meal further.
- Fish quality: Many praised the fresh, high-quality barramundi, though a few received uneven portions or less desirable cuts.
