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Steamed Barramundi, Broccolini and Wombok with Brown Rice and Oyster Sauce
2 people liked
Matt Golinski puts five ingredients together in harmony with this easy to prepare, elegant and nutritious dish.
4
Serves
0
Serves of Fruit
(Per Serve)
1
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 4 x 150gm skin-on fillets barramundi
- 150gm brown rice
- 600gm wombok (about ¼ of a wombok), cut into 4 wedges
- 1 bunch broccolini
- 80gm oyster sauce
METHOD:
- In a small saucepan, bring the rice and water to the boil, stir, cover and cook over a low heat for 15 - 20 minutes.
- 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.
- Add the broccolini to the steamer and steam for another 3 minutes.
- 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.
- Lift the barramundi out of the steamer on the paper and carefully transfer onto the rice. Divide the broccolini between the four plates.
- 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.
RECIPE NOTES:
- Wombok is Chinese cabbage, and if not available, can be substituted with Asian leafy greens, kale or green cabbage.
- If Barramundi is not available, substitute it with another firm-fleshed white fish.
- If looking to make this dish gluten free, check your oyster sauce label carefully.
NUTRITION: Per Serving
1278kJ
KJ
34g
Protein
8.8g
Fat
1.9g
Saturated Fat
20g
Carbs
5.9g
Sugars
858mg
Sodium
3.4g
Fibre
NUTRITION: Per 100 grams
317kJ
KJ
8.4g
Protein
2.2g
Fat
0.5g
Saturated Fat
5g
Carbs
1.5g
Sugars
215mg
Sodium
0.8g
Fibre
