Salt & Pepper Barramundi
with Asian Greens, Soy-Ginger Sauce & Rice
With its firm texture and slightly buttery flavour, barramundi stands up perfectly to the S&P coating in this Asian-style dish. Team with leafy Asian greens and a zingy sauce, plus jasmine rice to soak it all up.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bunch
spring onion
1 packet
barramundi
(Contains Fish;)
1 sachet
black peppercorns
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
ginger paste
1 bag
Asian greens
Not included in your delivery
olive oil
1.25 cup
water
20 g
butter
(Contains Milk;)
¼ tsp
salt
1 tbs
honey
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. Add jasmine rice and a pinch of salt. • Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 10-15 minutes. Stir the butter through the rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, roughly chop Asian greens. Thinly slice spring onion. Cut barramundi into 2cm chunks. Crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin. • In a medium bowl, combine cornflour, crushed peppercorns and the salt. Add barramundi, tossing to coat. • In a small bowl, combine the soy sauce, the honey and ginger paste.
TIP: Remove barramundi skin with a sharp knife before combining with cornflour, if you prefer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian greens, tossing, until fragrant and wilted, 1-2 minutes. • Transfer to a bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, shake excess flour off barramundi, then cook barramundi, turning occasionally, until golden and just cooked through, 4-6 minutes.
• Return Asian greens to pan. Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.
• Divide rice between bowls. Top with salt and pepper barramundi, spooning over any remaining soy-ginger sauce from the pan. • Sprinkle with spring onion to serve. Enjoy!