Sesame Barramundi Rice Bowls
with Mushrooms and Sriracha Mayo
Inspired by traditional gohan, Japanese stirred rice, this dish pairs flaky, sesame-crusted barramundi with heaps of delicious veggies and a fragrant, savoury ginger-soy sauce – all mixed together in one delicious bowl. A little spicy mayo on top adds a bright, creamy zing!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
282 g
Barramundi
(Contains: Fish, Seafood/Fruit de Mer)
56 g
Edamame
(Contains: Soy)
113 g
Mushrooms
1 unit
Green Onion
15 g
Ginger
¾ cup
Basmati Rice
1 tbsp
Sesame Seeds
(Contains: Sesame)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy)
1 tsp
Sriracha
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Sugar*
½ tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water, 2 tbsp butter and 1/4 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and edamame, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. While the pan heats, pat barramundi dry with paper towels. Season with salt and pepper. Sprinkle half the sesame seeds over flesh side of barramundi, avoiding skin. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Transfer barramundi to a foil-lined baking sheet, skin-side down. Broil in the top of the oven until sesame seeds are golden and barramundi is cooked through, 3-4 min.** Carefully wipe the pan clean.
While barramundi cooks, thinly slice mushrooms. Thinly slice green onion. Peel, then mince or grate 2 tsp ginger (dbl for 4 ppl). Add mayo, a pinch of sugar (dbl for 4 ppl) and 1 tsp sriracha to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, to taste, then stir to combine. When barramundi is in the oven, reheat the same pan over medium. Add remaining sesame seeds to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown, 3-4 min. Season with salt and pepper. Add ginger and half the green onions. Cook, stirring often, until fragrant, 30 sec. Add soy sauce mirin blend and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 30 sec-1 min. Remove the pan from heat.
Fluff rice with a fork. Transfer mushroom mixture to the pot with rice, reserving 2 tbsp sauce (dbl for 4 ppl) in the pan. Add toasted sesame seeds to the pot with rice. Stir until rice is coated with sauce. Season with salt and pepper, to taste.
Remove and discard barramundi skin, if desired. Using a fork, gently flake barramundi into bite-sized pieces. Divide rice between bowls. Top with barramundi. Spoon remaining sauce from the pan over barramundi. Sprinkle with remaining green onions. Dollop sriracha mayo over top.
