Double Cantonese Steamed Barramundi & Garlic Veggies
with Ginger Lemongrass Sauce & Rice
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. This dish is a delicate and delicious combo of flaky barramundi, garlic veggies and fluffy rice accompanied by a zingy and moreish sauce. Learn a simple steaming technique to ensure your fish is both moist and fragrant.
The quantities provided above are averages only.
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Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 packet
green beans
½
Long Chilli (Optional)
2 packet
barramundi
(Contains Fish;)
1 packet
baby spinach leaves
1 packet
Ginger Lemongrass Paste
Not included in your delivery
olive oil
1 cup
water (for the rice)
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
½ tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove 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!
• Meanwhile, thinly slice carrot into sticks. • Trim and halve green beans. • Thinly slice long chilli (see ingredients).
• When rice has 15 minutes remaining, discard any liquid from barramundi packaging. • Season fish on both sides and top with sliced chilli (if using). Wrap fish in baking paper skin side down, then in foil, folding the seams to seal. • Place fish on an oven tray. Bake until cooked through, 12-14 minutes.
TIP: Spread fish over two lined oven trays if your tray is getting crowded.
• While fish is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and green beans, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and baby spinach leaves and cook, until wilted and fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
• In a small microwave-safe bowl, combine ginger lemongrass paste, the soy sauce, vinegar, brown sugar, water (for the sauce) and a drizzle of olive oil. • Microwave until fragrant and heated through, 30 seconds. Season with pepper.
• Divide garlic rice and veggies between bowls. • Top with steamed barramundi. • Spoon over ginger lemongrass sauce to serve. Enjoy!