Double Salt & Pepper Barramundi Rice Bowl
with Carrots, Asian Greens & Soy-Ginger Sauce
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.
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Ingredients
1 packet
white rice
1 packet
Asian Greens
1
Carrot
2 packet
Barramundi
1 sachet
Cornflour
1 packet
Ginger Paste
Not included in your delivery
olive oil
1.25 cup
water
20 g
butter
2 tsp
cracked black pepper
¼ tsp
salt
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
Nutritional Values
Utensils
Instructions
• Rinse and drain rice. • 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 10 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10 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 carrot into sticks. • Cut barramundi into 2cm chunks. • In a medium bowl, combine cornflour, the cracked black pepper 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 carrot, stirring, until tender, 4-5 minutes. • In the last 2 minutes of cook time, add Asian greens and cook, 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.
TIP: Cook barramundi in batches for best results!
• Return carrot and Asian greens to the 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 to serve. Enjoy!