Seared Sesame Barramundi Bowl
with Veggies, Pickled Onion & Rice
Cook up a rainbow for dinner with this beautiful barramundi bowl! With crisp veggies, tender fish, pickled onion and a sublime sesame dressing, you'll be in seventh heaven from the first bite to the last.
" The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious! "
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. )
½
red onion
1
carrot
1
cucumber
1 packet
barramundi
(Contains Fish;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1
zucchini
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and set aside. Keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover the onion, then set aside.
Thinly slice the carrot and zucchini into rounds. Thinly slice the cucumber into rounds and set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and zucchini, tossing, until tender, 5-6 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Return the pan to a medium-high heat with a drizzle of olive oil. Pat the barramundi dry with paper towel and season with salt and pepper. When the oil is hot, cook the barramundi until just cooked through, 3-4 minutes each side.
TIP: Barramundi is cooked through when it turns from translucent to white.
Drain the pickled onion. Divide the rice between bowls. Top with sautéed veggies, cucumber and barramundi. Sprinkle with the pickled onion. Drizzle with the sesame dressing to serve.