Satay Barramundi

Nutrition per serve

Ingredients

• 2pcs Lebanese cucumber
• 1pcs pak choy
• 1clove garlic
• 10ml sesame oil
• 150g jasmine rice
• 2pcs barramundi fillets
• 60g satay sauce
• 20g roasted peanuts
• 10ml soy sauce
• 10ml white or red wine vinegar
• 10ml sugar
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Coarsely chop the cucumbers. Trim the pak choy, then halve lengthwise. Crush or finely chop 1 garlic clove. Combine the sesame oil, 2 tsp soy sauce, 2 tsp white wine vinegar and 2 tsp sugar in a large bowl. Add the cucumber and toss to combine.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Heat 1 tsp vegetable oil in a small saucepan over medium heat. Cook the garlic for 30 secs, then stir in the rice. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
3. Step 3 — Cook pak choy
   Meanwhile, heat 1 tsp vegetable oil in a small frypan over medium-high heat until hot. Add the pak choy and cook, turning regularly, for 1-2 mins until slightly softened. Add the pak choy to the cucumber in the bowl and toss to combine. Reserve the pan.
4. Step 4 — Pan-fry fish
   Pat the fish dry with paper towel, rub with 2 tsp vegetable oil and season with salt and pepper. Heat the reserved pan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through (see Kitchen 101). Remove from the pan.
5. Step 5 — Warm sauce and serve up
   Add the satay sauce and 2 tbs water to the same pan and cook, stirring, for 1 min or until warmed through. Remove the pan from the heat. Divide the fish, rice and cucumber and pak choy among plates. Spoon over the satay sauce, scatter over the peanuts and enjoy!
6. Step 6 — Kitchen 101
   Cooking times may vary depending on thickness of fillets. To check if your fish is cooked through, simply use a fork or the tip of a knife to take a peek inside the thickest part of the fish; if it comes apart easily, the fish is cooked.

Allergens

Sojabohnen, Sulfit, Sesamsamen, Fisch, Peanut