Serving amount:
  • 2 barramundi fillets
  • 1 ATLAS soy, black vinegar & chilli sauce
  • 1 jasmine rice sachet
  • 1 sesame oil sachet
  • 1 gai lan
  • 1 garlic clove*
  • 1 ginger piece
  • 1 garlic shoots bunch*
  • 1 spring onion bunch*

Pantry staples: Egg (optional) 

Allergens: Fish, soy, sesame, onion, garlic

Specialised equipment: Bamboo or metal steamer with lid, baking paper 

Chef's note: China is the birthplace of black vinegar which is made by fermenting grains for a long period of time in clay pots. Unlike the white vinegar in your pantry, black vinegar is aromatic and complex providing any dish with acidity and a big flavour hit. It is used throughout China in a variety of quick and slow dishes. 

* Spring onion, garlic shoots and garlic are to be split across other dishes so please read each recipe carefully. 


1. Cook the rice

Always read the recipe in full before you begin. Bring a saucepan of water to the boil. Meanwhile, wash the rice in cold water until the water runs clear. Add the rice and boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. Once cooked, strain the rice under cold water then spread out on a lined baking tray to cool down. Meanwhile, prepare the remaining ingredients. 

2. Prepare the ingredients 

Wash the vegetables. Peel and cut the ginger into matchstick sized pieces. Thinly slice on the diagonal 1 spring onion* per 2 people. Thinly slice 2 teaspoons per person of the garlic shoots*. Finely slice 1 garlic clove* per 2 people. 

3. Cook the barramundi 

Bring a saucepan of water to a simmer. Meanwhile, line a steamer with baking paper. Cut some small holes in the baking paper to allow steam through. Place the barramundi fillets onto the baking paper. Once the water is simmering, place the steamer on top of the water with the lid on and steam the fish for 8 minutes or until cooked to your liking. Keep an eye on the water levels during the cooking process. 

4. Cook the garlic rice 

Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the garlic and cook for 30 seconds or until aromatic. If you like, add 1 whisked egg per person and cook for 30 seconds, stirring, or until the egg is cooked. Add the cooled rice and cook for 4 minutes or until the rice grains slightly crisp up. Stir in the sesame oil and garlic shoots and season to taste. Remove from heat. 

5. Blanch the gai lan 

Once the barramundi is cooked, remove the steamer. Add the gai lan to the simmering water and blanch for 1 minute or until the stem softens. 

6. Heat the soy and black vinegar sauce (optional) 

You can heat the sauce in a saucepan over low heat. Do not boil. Alternatively, the sauce can be served at room temperature. 

7. To serve 

If you like, peel the skin away from the barramundi and discard. Divide the barramundi fillets between serving bowls along with the soy, black vinegar and chilli sauce. Top with the ginger and spring onion. Serve with the gai lan and the garlic rice.