Soy-Ginger Glazed Barramundi
with Garlicky Stir-Fried Greens
- 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.
Ingredients
1 bunch
Baby Broccoli
2
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
Utensils
Cooking Steps
• 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 Sept 2026- Flavour: The soy-ginger glaze is a highlight for many, though some found the overall flavour mild and suggested adding fresh chilli or extra seasoning to boost it.
- Ease of prep: Most found this a quick and straightforward cook, with clear instructions making it accessible even for first-time fish cooks.
- Suggestions: Several reviewers felt the glaze was too thin or watery — using less water or reducing the sauce in the pan helps achieve a thicker, stickier finish. Adding a side of rice or couscous was widely recommended to make the meal more filling and to soak up the glaze.
- Portions: Many felt the barramundi portion was on the small side, and a number of reviewers also noted that one whole zucchini per person was too much — using one zucchini between two and adding snow peas or other greens worked well.
- Cooking tips: Patting the barramundi thoroughly dry before cooking helps the skin crisp up; some found the fish broke apart in the pan, so handle it gently and avoid moving it too soon. Cooking the baby broccoli stems can be tricky — a reviewer suggested blanching them in boiling water for two minutes first to keep them tender and bright.
