Sweet & Sour Barramundi
with Veggie Fried Rice & 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 replaced the usual chicken addition to sweet and sour barramundi. You can thank us later.
This recipe is under 650kcal per serving.
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.
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; May be present: Crustacean, Mollusc. )
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, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
plain flour
(Contains Gluten;)
2 tbs
water
Nutritional Values
Utensils
Instructions
• 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!