Ginger Green Onion Barramundi

Ginger Green Onion Barramundi

with Stir-Fried Veggies and Jasmine Rice

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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.

Allergens:Fish/PoissonSeafood/Fruit de MerSoy/SojaWheat/BléSesame/SésameSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

564 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

30 g


4 piece

Green Onions

¼ cup

Vegetarian Oyster Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Oil


1.5 cup

Jasmine Rice

170 g

Green Beans, trimmed

200 g

Shanghai Bok Choy

1 tbsp



Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2259 kJ
Calories540 kcal
Fat12 g
Saturated Fat1.5 g
Carbohydrate77 g
Sugar5 g
Dietary Fiber4 g
Protein31 g
Cholesterol50 mg
Sodium810 mg
Instructionsarrow up iconarrow up icon
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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.