Double Soy-Ginger Glazed Barramundi
with Garlicky Stir-Fried Greens
Let's keep things light and bright with some garlicky baby broccoli and zucchini and then take it up a notch with some soy-ginger glazed barramundi. it's equally fresh, flavourful and mighty!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
560 g
Barramundi
1 packet
Green Beans
2
Garlic
2
Zucchini
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Ginger Paste
1
Baby Broccoli
Utensils
Cooking Steps
• Trim baby broccoli and halve any thicker stalks lengthways. Thinly slice zucchini into sticks. Finely chop garlic. • In a small bowl, combine soy sauce mix, ginger paste, the brown sugar and water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Remove pan from heat and add the soy ginger mixture, turning fish to coat. TIP: Cook in batches if your pan is getting crowded.
• Divide soy-ginger glazed barramundi and garlicky stir-fried greens between plates. • Spoon over any remaining glaze from the pan. Enjoy!
