Soy-Ginger Glazed Barramundi

Name: Soy-Ginger Glazed Barramundi with Garlicky Stir-Fried Greens
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 bunch Baby Broccoli; 2 Zucchini; 2 clove Garlic; 1 packet Soy Sauce Mix; 1 packet Ginger Paste; ½ tsp brown sugar; ¼ cup water; 1 packet barramundi

with Garlicky Stir-Fried Greens

4.5(1.6K)Review summary

Julian PaunczUpdated on June 01, 2026

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Calories

328 kcal

Protein

35g protein

Preparation Time

25 minutes

Difficulty

Easy

Under 40g carbs

Allergens:

Gluten
Soy
Wheat
Fish
May contain traces of allergens

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.

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

Ingredients

Serving amount

1 bunch

Baby Broccoli

Zucchini

2 clove

Garlic

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat)

1 packet

Ginger Paste

1 packet

barramundi

(Contains: Fish)

Not included in your delivery

olive oil

½ tsp

brown sugar

¼ cup

water

Nutritional Values

Energy (kJ)1372 kJ

Calories328 kcal

Fat16.9 g

of which saturates4 g

Carbohydrate8.5 g

of which sugars6 g

Dietary Fibre5.5 g

Protein35 g

Sodium608 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Trim baby broccoli and halve any thicker stalks lengthways. • 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.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Pat barramundi dry with a 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: Patting the skin dry helps it crisp up in the pan!

• Divide soy-ginger glazed barramundi and garlicky stir-fried greens between plates. • Spoon over any remaining glaze from the pan to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Many enjoyed the soy-ginger glaze, finding it complementary to the barramundi. Some felt it could be sweeter or thicker.
Ease of prep: Customers found this dish quick, easy to prepare, and straightforward to follow, even for first-time fish cooks.
Suggestions: Several added rice or potatoes for a more filling meal. Some recommended steaming the broccoli instead of stir-frying.
Portions: Many found the meal light, with some saying the fish portions were small or the dish needed more vegetables.
Vegetables: Several noted too much zucchini; some suggested adding colourful veg like carrots or capsicum for variety.