Szechuan Barramundi and Fragrant Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 50g Szechuan stir-fry sauce
• 1pcs carrot
• 150g red cabbage
• 2pcs barramundi fillets
• 50g baby spinach leaves
• 10g fried shallots
• 30ml vegetable oil
• 15ml white vinegar
• 13ml soy sauce
• 5ml sugar
• 2pcs eggs (optional)

Method

1. Step 1 — Cook fragrant rice
   Rinse the rice until the water runs clear. Heat 2 tsp vegetable oil in a small saucepan over medium heat. Cook half the stir-fry sauce for 1 min or until fragrant, 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.
2. Step 2 — Prep ingredients
   Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cabbage with a sharp knife or mandoline. Cut the fish into 5cm pieces. Combine 1 tbs white vinegar, 2 tsp vegetable oil, 2 tsp soy sauce and 1 tsp sugar in a large bowl. Add the carrot and cabbage, season with pepper and toss to combine.
3. Step 3 — Cook fish
   Combine the fish and remaining stir-fry sauce in a bowl and turn to coat. Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. 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.
4. Step 4 — Fry eggs
   If adding the fried eggs, wipe the pan clean. Heat 2 tsp vegetable oil in the same pan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove the pan from the heat.
5. Step 5 — Serve up
   Add the spinach to the slaw and toss to combine. Add ½ tsp soy sauce to the rice and fluff with a fork. Divide the fish, fragrant rice, spinach slaw and eggs among bowls. Scatter with the fried shallots 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, Eier, Sesamsamen, Fisch