Sichuan-Glazed Barramundi
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Sichuan-Glazed Barramundi

Sichuan-Glazed Barramundi

with Chilli-Garlic Rice & Soy Greens

We’ve dialed down the heat found in traditional Sichuan cooking but kept the tasty garlic and umami flavours, creating an easy-to-eat sauce that makes succulent barramundi shine.

Tags:
Low Calorie
Allergens:
Milk
Gluten
Soy
Fish
Sesame
Wheat

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 unit

long red chilli

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 unit

broccoli

1 bag

green beans

1 packet

barramundi

(Contains Fish;)

1 tub

Sichuan garlic paste

(Contains Fish, Gluten, Sesame, Soy, Wheat;)

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1.5 cup

water (for the rice)

¼ tsp

salt

2 tsp

soy sauce

(Contains Gluten, Soy;)

1 tbs

water (for the sauce)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2290 kcal
Fat12.8 g
of which saturates3.7 g
Carbohydrate56 g
of which sugars11.1 g
Dietary Fibre0 g
Protein46 g
Cholesterol0 mg
Sodium1290 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Non-Stick Pan
Medium Pan

Cooking Steps

COOK THE CHILLI-GARLIC RICE
1

Finely chop the garlic (or use a garlic press). Finely chop the long red chilli (if using). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and chilli (if using) and cook until fragrant, 1-2 minutes. Add the water (for the rice), basmati rice and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

PREP THE VEGGIES
2

While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Trim and halve the green beans.

COOK THE VEGGIES
3

Heat a medium frying pan over a medium-high heat. Add the broccoli and then a splash of water and cook, stirring, until softened and the water has evaporated, 3 minutes. Add a drizzle of olive oil and the green beans. Cook until tender, 4-5 minutes. Add the soy sauce and stir to coat, then transfer to a medium bowl and cover to keep warm.

COOK THE BARRAMUNDI
4

Return the pan to a medium-high heat with a drizzle of olive oil. Season the barramundi on both sides with salt and pepper and add to the pan. Cook until just cooked through, 2-4 minutes each side.

GLAZE THE BARRAMUNDI
5

Remove the pan from the heat and pour the Sichuan garlic paste and water (for the sauce) over the barramundi. Turn to coat.

SERVE
6

Divide the chilli-garlic rice between bowls and top with the Sichuan-glazed barramundi and green veggies. Spoon over any excess glaze from the pan. TIP: For the low-calorie option, serve with 1/2 the rice.