Ginger Green Onion Barramundi
with Stir-Fried Veggies and Jasmine Rice
Put your table manners to the side just for tonight – and dig into this delectable stir-fry. Along with beautiful pan-seared barramundi, this colourful bowl is perfectly satisfying on a hectic weeknight.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Fish, Seafood/Fruit de Mer)
Vegetarian Oyster Sauce
(Contains Soy, Gluten)
Green Beans, trimmed
Shanghai Bok Choy
Not included in your delivery
Salt and Pepper*
Before starting, wash and dry all produce. Add 2 1/2 cups water to a medium pot. Cover and bring to a boil over high heat. Add the rice. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, cut the green onions into 1-inch pieces. Peel the ginger, then mince. Cut the bok choy into 1-inch pieces. Cut the beans into 1-inch pieces. Whisk together the oyster-soy sauce, cornstarch, half the sesame oil, 2 tsp sugar and 1 cup water in a small bowl. Set aside. Pat the fish dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add the remaining sesame oil and 1/2 tbsp oil, then the green beans and bok choy. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Add 1 tbsp oil to the same pan. When hot, add the fish skin-side down. Cook, flipping halfway though, until cooked through, 5-6 min. ** Transfer, skin-side up, to the same plate as the veggies.
Add the ginger and green onions to the same pan. Cook, stirring often, until fragrant, 1-2 min. Add the sauce from the small bowl. Remove the pan from heat. Stir until sauce thickens slightly, 1-2 min.
Fluff the rice with a fork and season with salt. Divide the rice between plates. Top with the veggies, then drizzle over sauce. Place barramundi on top, skin-side up.