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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 low carb dish!

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

Tags:Under 650kcalUnder 30g carbsNaturally Gluten-FreeNot Suitable for Coeliacs
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

baby spinach leaves

1 packet

mayonnaise

(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)1821 kJ
Fat22.3 g
of which saturates4 g
Carbohydrate24.1 g
of which sugars10.7 g
Dietary Fibre6.4 g
Protein32.1 g
Sodium656 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 the oven to 220°C/200°C fan-forced. Cut the 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 the garlic. In a small bowl, combine the ginger paste, garlic, soy sauce, brown sugar and a drizzle of white wine vinegar.

3

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

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

4

Remove the frying pan from the heat. Add the soy-ginger mix, carefully turning the barramundi until well coated.

TIP: The residual heat in the pan will cook the sauce!

5

To the oven tray with the roast veggies, add the baby spinach leaves and mayonnaise. Toss 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.