Soy-Ginger Barramundi & Garlic Rice
with Oyster Sauce Veggies & Coriander
You've never had barramundi like this before! Our ginger lemongrass paste is the 'secret' ingredient in the sauce, imparting a zingy and citrusy flavour that works wonders with the umami-rich soy sauce - and which the meaty fish soaks up beautifully.
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
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Ginger Lemongrass Paste
1 head
broccoli
1
carrot
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, melt 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. • 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!
• Meanwhile, combine the soy sauce, ginger lemongrass paste, remaining garlic and a pinch of pepper in a small bowl. Set aside.
• Cut broccoli (including the stalk!) into small florets. • Thinly slice carrot into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry broccoli and carrot with a splash of water until tender, 5-6 minutes. • Add oyster sauce and the brown sugar and cook, stirring, until combined, 1 minute. • Transfer to a bowl and cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Pat barramundi dry with a paper towel and season both sides with salt and pepper. • Cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • In the last minute, add the soy-ginger mixture to the pan. Gently turn barramundi to coat.
TIP: Barramundi is cooked through when the centre turns from translucent to white.
• Divide garlic rice between bowls. • Top with oyster sauce veggies and soy-ginger barramundi, spooning over any remaining sauce from the pan. • Tear over coriander leaves to serve. Enjoy!