Soy 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)
1 sachet(s)
Indonesian Style Spice Mix
50 grams
Oyster Sauce
(Contains: Cereals containing gluten, Molluscs, Soya, Wheat)
15 grams
Ginger, Garlic & Lemongrass Puree
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. 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.
a) 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).
b) Meanwhile, trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.
c) Cut the broccoli into florets (like small trees), halving any large ones.
d) Roughly chop the coriander (stalks and all).
a) Lay the barramundi fillets, skin-side down, onto a lined baking tray. Drizzle with oil and season with salt. Sprinkle over the Indonesian style spice mix and rub into the fillets to evenly coat.
b) When the oven is hot, bake the fish on the middle shelf until cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) Heat a drizzle of oil in a large frying pan on medium heat.
b) 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) Once the veg is cooked, stir the oyster sauce, ginger, garlic & lemongrass puree and sugar (see pantry for amount) into the pan.
b) Toss to coat the veg and stir-fry for 1 min.
a) Share the garlic butter rice between your serving bowls.
b) Top with the oyster sauce veg and barramundi.
c) Drizzle the soy sauce over the fish.
d) Finish by sprinkling over the coriander.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The garlic butter rice was the most praised element, with the stir-fried veg in oyster sauce also well received by some. The overall dish can lean salty, as the fish is pre-seasoned and both the soy sauce and oyster sauce add further salt, so taste before adding more seasoning.
- Ease of prep: Several people found the recipe more involved than expected, with multiple pans running at once and timings that felt a little tight. The final sauce step can result in a thick paste rather than a coating sauce — add a splash of water to loosen it and keep the heat low to prevent it catching.
- Suggestions: Lower the heat when adding the sauce to the fish to avoid it burning or drying out; add a little water if the sauce becomes too thick to coat the fish evenly. Consider skipping the oven preheat step, as the oven is not used in this recipe.
- Portions: The fish portion felt small to several people relative to the amount of rice and vegetables provided.
