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Pan-Seared Barramundi

Pan-Seared Barramundi

with Noodles and Garlicky Veggies

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Even simpler than a stir-fry, saucy noodles, sweet and crunchy snap peas and sticky glazed fish 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 Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

200 g

Ramen Noodles

(ContainsWheat/Blé)

160 g

Sweet Bell Pepper

¼ cup

Hoisin-Soy Sauce Blend

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

6 g

Garlic

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

113 g

Sugar Snap Peas

56 g

Baby Spinach

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories620 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber11 g
Protein47 g
Cholesterol145 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pot
Measuring Cups
Large Non-Stick Pan
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water to a large pot. Cover and bring to a boil over high heat. (NOTE: Use same for 4 ppl). Meanwhile, trim snap peas. Core, then cut pepper into 1/2-inch slices. Roughly chop spinach. Peel, then mince or grate garlic. Pat barramundi dry with paper towels. Season with salt and pepper.

2

Add noodles to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Drain and rinse noodles under warm water. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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 a plate.

4

Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi. Cook, until golden-brown and cooked through, 4-5 min per side.**

5

While barramundi cooks, whisk together hoisin-soy sauce with 1/2 cup water and 1 1/2 tsp cornstarch (dbl both for 4 ppl) in a medium bowl. Heat the same pot over medium heat. When hot, add cornstarch mixture. Cook, stirring together, until sauce thickens slightly, 2-3 min. Add noodles and veggies. Stir together to combine. Remove pot from heat. Add spinach, stirring occasionally, until wilted, 1 min. Season with salt and pepper.

6

Divide noodles and veggies between plates. Top with barramundi.