Japanese-Style Barramundi Bowl
with Pickled Cucumber & Sesame Dressing
Complete with crisp sautéed veggies, zingy pickled cucumber and a creamy sesame dressing to bring it all together, cook up a rainbow for dinner with this beautiful barramundi bowl!
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
cucumber
1
carrot
1
zucchini
½
red onion
1 clove
garlic
1 packet
barramundi
(Contains Fish;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
1
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
¼ cup
rice wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, bring the water 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 set aside. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While rice is cooking, thinly slice cucumber into rounds. In a medium bowl, combine rice wine vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
Thinly slice carrot and zucchini into rounds. Thinly slice red onion (see ingredients). Finely chop garlic.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, zucchini and onion, tossing, until tender, 4-5 minutes. Add garlic and the soy sauce and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Return pan to medium-high heat with a drizzle of olive oil. Pat barramundi dry with paper towel, then season. When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-4 minutes each side.
TIP: Barramundi is cooked through when it turns from translucent to white.
Drain pickled cucumber. Divide rice between bowls. Top with sautéed veggies and barramundi. Garnish with pickled cucumber. Drizzle with sesame dressing to serve.