Garlic soy barramundi with Asian greens
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Crispy skin barramundi on a bed of garlic rice along with sautéd Asian greens and finished with a buttery ginger soy sauce.

Gluten friendly option - soy sauce is replaced with GF soy sauce.

No Fish option - replacement is chicken schnitzels.
1. Place rice and 1 crushed garlic clove in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Slice Asian greens and spring onions into 4cm lengths. Remove corn from cob. Peel and grate ginger, deseed and chop chilli.

3. Heat a frypan over medium heat with 1/2 tbsp oil. Add Asian greens, spring onions and corn along with 1 crushed garlic clove. Cook for 5 minutes, or until tender. Stir through chopped chilli then remove from pan.

4. Add 1 tbsp oil to pan and increase heat to medium-high. Season fish with pepper. Cook skin-side down for 4 minutes. Turn over and cook for 3-4 minutes, or until cooked through. Remove to vegetables.

5. Add grated ginger, 40g butter and 1 tbsp soy sauce to pan. Cook, stirring, for 3-4 minutes, or until butter foams. Stir through 1/4 cup water.

6. Divide rice, vegetables and fish between plates. Spoon over sauce to serve. Season with more soy sauce if desired.

Notes:
Pat barramundi skin dry before cooking for an extra crispy finish.



Gluten friendly option - soy sauce is replaced with GF soy sauce

No Fish option - replacement is chicken schnitzels
. Increase cooking time to 10 minutes, or until cooked through.
basmati rice 300g
garlic 2 cloves

Asian greens 1 bunch
spring onions 1/2 bunch
corn cob 1
ginger 40g
red chilli 1

barramundi fillets 2 packets

soy sauce 1 tbsp

From your pantry:
oil (for cooking), butter, pepper