Steamed Barramundi, Broccolini, Wombok with Brown Rice and Oyster Sauce

This steamed fish recipe combines broccolini, wombok, brown rice and oyster sauce for a simple, nutritious meal full of flavour.
Dinner
5 min prep
30 min cook
4 serves
2.5 serves of veg
  • 4 x 150g skin-on fillets barramundi
  • ¾ cup brown rice
  • 1.5 cups of water
  • 600g wombok (about ¼ of a wombok), cut into 4 wedges
  • 1 bunch broccolini
  • 80g oyster sauce*

 

*For gluten free, check the products are ‘gluten free’.

  1. In a medium saucepan, add rice and water. Bring the water to the boil, cover and reduce heat to low. Cook for 20 – 25 minutes. Remove from the heat, and let sit for 5-10 minutes covered.
  2. Place the barramundi fillets skin side up on a piece of baking paper and lower gently into a steamer basket. Add the wombok wedges, cover and steam for 5 minutes.
  3. Add the broccolini to the steamer and steam for another 3 minutes.
  4. Divide the wombok wedges between four plates and twist them into a ‘nest’, then place a heaped spoonful of rice in the centre of each.
  5. Lift the barramundi out of the steamer on the paper and carefully transfer onto the rice. Divide the broccolini between the four plates.
  6. Stir 50ml (or just under ¼ cup) of the steamer water (or plain boiling water) into the oyster sauce to dilute it and pour over and around the fish.

Serving Suggestion: Wombok is Chinese cabbage, and if not available, can be substituted with Asian leafy greens such as bok choy or Chinese broccoli (gai lan), kale or green cabbage.

If Barramundi is not available, substitute it with another firm-fleshed white fish.

Storage: The barramundi is best enjoyed immediately after preparation.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 499g Per serving Per 100g
Energy (kJ) 1594 319
Fat (g) 9.6 1.9
Saturated fat (g) 2.0 0.4
Carbohydrates (g) 34.6 6.9
Sugars (g) 5.5 1.1
Fibre (g) 4.3 0.9
Protein (g) 35.7 7.1
Sodium (mg) 861.2 172.5

Acknowledgement

Recipe originally created by Matt Golinski, celebrity chef.

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