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Soy & Ginger Barramundi

Soy & Ginger Barramundi

with Roast Veggie Salad

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Take barramundi to the next level with a simple-but-super Asian-style marinade. Serve with a warm roast veggie salad and you have yourself a lovely carb conscious dish!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcalUnder 40g carbs
Allergens:FishEggSoyGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

potato

1

carrot

1

zucchini

1 clove

garlic

1 packet

ginger paste

1 packet

barramundi

(ContainsFish)

1 bag

mixed leaves

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

½ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 drizzle

white wine vinegar

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1772 kJ
Fat22.2 g
of which saturates4 g
Carbohydrate22.5 g
of which sugars11.3 g
Dietary Fibre6.9 g
Protein32.4 g
Sodium657 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat oven to 220°C/200°C fan-forced. Cut potato, carrot and zucchini into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes.

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

2

While the veggies are roasting, finely chop garlic. In a small bowl, combine ginger paste, garlic, the soy sauce, the brown sugar and a drizzle of white wine vinegar.

3

When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook barramundi until just cooked through, 3-4 minutes each side.

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

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

In a medium bowl, combine mixed leaves and garlic aioli. Add roast veggies, gently tossing to combine. Season to taste.

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

6

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