Japanese-Style Barramundi & Baby Broccoli
with Garlic Rice & Creamy Sesame Dressing
Complete with crisp and colourful garlic-soy veggies, and a bed of fragrant jasmine rice to soak up all the beautiful flavours, fish fans will be all for this seared barramundi bowl.
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Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 bunch
baby broccoli
1 bunch
Asian greens
½
brown onion
1 packet
barramundi
(Contains Fish;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water 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 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 carrot into half-moons. • Trim baby broccoli and cut into thirds. • Roughly chop Asian greens. • Thinly slice brown onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, baby broccoli and onion, tossing, until tender, 4-5 minutes.
• To frying pan, add Asian greens, remaining garlic and the soy sauce. Cook until fragrant and wilted, 1-2 minutes. • Season with salt and pepper. Transfer veggies to a plate. Cover to keep warm.
• Return pan to medium-high heat with a drizzle of olive oil. Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan! TIP: Barramundi is cooked through when it turns from translucent to white.
• Divide Japanese-style barramundi, veggies and rice between plates. • Drizzle with sesame dressing to serve. Enjoy!