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Barramundi Stir-Fry

Barramundi Stir-Fry

with Chow Mein Noodles and Garlicky Veggies

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The sweet and savoury combination of hoisin and soy pair perfectly with succulent Barramundi. Even simpler than a stir-fry, saucy noodles, sweet and crunchy veggies and Barramundi come together with ease.

Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléMustard/MoutardeSesame/SésameSoy/SojaSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

400 g

Chow Mein Noodles

(ContainsWheat/Blé)

227 g

Sugar Snap Peas

160 g

Sweet Bell Pepper

½ cup

Hoisin-Soy Sauce Blend

(ContainsWheat/Blé, Mustard/Moutarde, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)

2 unit

Green Onions

9 g

Garlic

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

113 g

Baby Spinach

1.5 tsp

Garlic Salt

Not included in your delivery

2 tsp

Sugar*

4 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat18 g
Saturated Fat2.5 g
Carbohydrate73 g
Sugar11 g
Dietary Fiber4 g
Protein41 g
Cholesterol60 mg
Sodium1610 mg
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, wash and dry all produce. Cut each noodle bundle in half, crosswise. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then half the noodles. Cook, stirring occasionally until crispy, 4-5 min. Transfer to a large bowl. Repeat with 1 tbsp oil and remaining noodles. Transfer to the same large bowl.

2

While noodles cook, trim snap peas. Core, then cut bell pepper into 1/2-inch slices. Thinly slice green onion. Peel, then mince or grate garlic.

3

Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then snap peas and peppers. Cook, stirring often, until tender-crisp, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Remove pan from heat. Transfer veggie mixture to large bowl with noodles.

4

Pat the barramundi dry with paper towels. Season with half the garlic salt and pepper. Heat the same pan over medium heat. When hot, add 1 tbsp oil, then barramundi. Cook, until golden-brown and cooked through, 4-5 min per side.** Transfer to a plate, skin-side up and set aside.

5

While barramundi cooks, whisk together hoisin-soy sauce, cornstarch, remaining garlic salt, 1 cup water and 2 tsp sugar in a medium bowl. Heat a large pot over high heat. Add cornstarch mixture to the pot. Bring to a boil. Simmer, stirring occasionally, until slightly thickened, 2-3 min. Stir in spinach until wilted, 1 min. Add noodles and veggies to pot with sauce. Toss to combine. Season with salt and pepper.

6

Divide saucy noodles and veggies between plates. Top with barramundi. Sprinkle over green onions.