Soy & Ginger Barramundi

Name: Soy & Ginger Barramundi with Roast Veggie Salad
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 potato; 1 carrot; 1 brown onion; 1 clove garlic; 1 packet ginger paste; 1 tbs soy sauce (or gluten-free tamari soy sauce); ½ tbs brown sugar; drizzle white wine vinegar; 1 packet barramundi; 1 bag baby spinach leaves; 1 packet mayonnaise

with Roast Veggie Salad

4.0(3.6K)Review summary

Berlinda LeUpdated on June 01, 2026

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Calories

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Protein

34.7g protein

Preparation Time

35 minutes

Difficulty

Easy

Under 40g carbs

Allergens:

Soy
Gluten
Fish
Eggs
May contain traces of allergens

Take barramundi to the next level with a simple-but-super soy-ginger style marinade. Serve with a warm roast veggie salad and you have yourself a lovely low carb dish! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

potato

carrot

brown onion

1 clove

garlic

1 packet

ginger paste

1 packet

barramundi

(Contains: Fish)

1 bag

baby spinach leaves

1 packet

mayonnaise

(Contains: Eggs)

Not included in your delivery

olive oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten)

½ tbs

brown sugar

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2006 kJ

Fat21.1 g

of which saturates3.6 g

Carbohydrate37 g

of which sugars17.9 g

Protein34.7 g

Sodium667 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut brown onion into wedges. Place veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, the brown sugar and a drizzle of the white wine vinegar.

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season both sides of barramundi. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-4 minutes each side (depending on thickness).

TIP: Barramundi is cooked through when it turns from translucent to white.

• Remove pan from heat. • Add soy-ginger mixture, carefully turning barramundi, until well coated.

TIP: The residual heat in the pan will cook the sauce!

• Add baby spinach leaves and mayonnaise to the tray of roast veggies. Toss to combine. Season to taste.

TIP: Toss the veggies on the oven tray to save on washing up!

• Divide the soy and ginger barramundi and roast veggie salad between plates. • Spoon any remaining pan juices over the barramundi to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Many enjoyed the soy-ginger sauce, finding it delicious and complementary to the fish. Some found it overpowering or too salty.
Ease of prep: Customers appreciated how quick and easy this meal was to prepare, though some had trouble with the fish sticking or falling apart.
Suggestions: Several recommended adjusting cooking times, with vegetables often needing longer and fish requiring careful monitoring to avoid overcooking.
Portions: Some felt the fish portions were too small or uneven, while others found the meal satisfying and well-balanced.
Leftovers: A few mentioned the dish reheated well, making good leftovers for lunch the next day.