Soy-Ginger Double Barramundi and Garlic Rice
with Fresh Coriander, Lemongrass and Stir-Fried Veg
- Fish
- Cereals containing gluten
- Molluscs
- Soya
- Wheat
Also known as Asian sea bass or giant sea perch, barramundi is a white, flaky fish with a mild flavour that makes it a great partner to punchy spices and zingy sauces. Serve up with jasmine rice and stir-fried for a fusion twist.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Jasmine Rice
1 unit(s)
Carrot
1 unit(s)
Broccoli
1 bunch(es)
Coriander
4 unit(s)
Salted Barramundi
(Contains: Fish)
50 grams
Oyster Sauce
(Contains: Cereals containing gluten, Molluscs, Soya, Wheat)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Ginger, Garlic & Lemongrass Puree
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
c) When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
d) Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
a) Meanwhile, trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.
b) Cut the broccoli into florets (like small trees), halving any large ones.
c) Heat a drizzle of oil in a large frying pan on medium heat.
d) Once hot, add the broccoli and carrot and stir-fry for 2-3 mins, then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the veg is tender, 6-7 mins.
a) While the veg is frying, roughly chop the coriander (stalks and all).
b) Pat the barramundi dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
c) Once the veg is cooked, stir the oyster sauce and sugar (see pantry for amount) into the pan.
d) Toss to coat the veg, then transfer to a bowl and cover with foil to keep warm.
a) Give the pan a quick wipe clean, then return to medium-high heat with a drizzle of oil.
b) Once hot, carefully place your barramundi fillets into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
c) Cook for 5-6 mins before turning over and cooking for 3-4 mins on the other side. IMPORTANT: The fish is cooked when opaque in the middle.
a) Once cooked, briefly remove the barramundi from the pan.
b) Add the soy sauce, Indonesian style spice mix and ginger, garlic & lemongrass puree to the pan.
c) Bring to a simmer, then return the barramundi to the pan and turn to coat in the sauce.
a) Share the garlic butter rice between your serving bowls.
b) Top with the oyster sauce veg and soy-ginger barramundi.
c) Spoon over any remaining sauce from the pan.
d) Finish by sprinkling over the coriander.
