Sweet & Spicy Soy-Garlic Barramundi
with Green Beans, Caramelized Onion & Buttery Rice
Barramundi’s delicate skin, meaty texture, and buttery, mildly sweet flavor make it a go-to for fish night. Here, it’s marinated in a savory-spicy mixture of soy sauce, garlic, cilantro, and jalapeño, then roasted beside green beans to tender perfection. It’s gently placed atop fluffy, buttery rice—sauce and all—draped with caramelized onion, and sprinkled with cilantro for a pop of freshness. Not only did this one not get away, it came right to your door! ;)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
10 ounce
Barramundi
(Contains Fish)
1 clove
Garlic
¼ ounce
Cilantro
1 unit
Jalapeño
1 ounce
Soy Sauce
(Contains Soy, Wheat)
6 ounce
Green Beans
1 unit
Onion
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
2 teaspoon
Sugar
½ tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, peel and mince or grate garlic. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds for less heat. • In an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings), combine soy sauce, garlic, half the cilantro, ¼ cup water, 2 tsp sugar, and as much jalapeño as you like (½ cup water and 4 tsp sugar for 4). • Pat barramundi* dry with paper towels; place, skin sides up, in baking dish with soy mixture. Set aside to marinate for at least 10 minutes.
• Meanwhile, trim green beans if necessary. Halve, peel, and thinly slice onion. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green beans and cook, stirring occasionally, until slightly charred but still firm, 3-4 minutes. • Turn off heat; transfer to baking dish with marinated barramundi, carefully nestling green beans around fish. Wipe out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper. • Arrange caramelized onion evenly over barramundi and green beans in baking dish.
• Roast barramundi and veggies on top rack until fish is cooked through and green beans are tender, 15-20 minutes. • Once barramundi is done, carefully peel skin off fish and discard. TIP: The skin is easier to remove when the fish is cooked.
• Fluff rice with a fork; stir in ½ TBSP butter (1 TBSP for 4 servings). • Divide rice between shallow bowls and top with barramundi and veggies. Spoon sauce from baking dish over fish and garnish everything with remaining cilantro. Serve.
Barramundi is fully cooked when internal temperature reaches 145°.
