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Soy & Ginger Barramundi
Soy & Ginger Barramundi

Soy & Ginger Barramundi

with Roast Veggie Salad

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.

Unfortunately, this week’s potato was in short supply, so some customers will receive sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Calorie Smart
Under 40g carbs
Allergens:
Fish
Eggs
Soy
Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2

sweet potato

1

carrot

1

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

½ tbs

brown sugar

1 drizzle

white wine vinegar

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)1824 kJ
Fat18.1 g
of which saturates3.3 g
Carbohydrate34.4 g
of which sugars15.7 g
Dietary Fibre10.4 g
Protein32.8 g
Sodium635 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet 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.

2
2

• 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.

3
3

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and season both sides (this helps it crisp up in the pan). • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).

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

4
4

• 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!

5
5

• In a medium bowl, place baby spinach leaves, roasted veggies and mayonnaise. Toss to combine. Season to taste.

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

6
6

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

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