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.
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.
baby spinach leaves
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
white wine vinegar
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
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.
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.
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.
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!
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!
Divide the soy and ginger barramundi and roast veggie salad between plates. Spoon any remaining pan juices over the barramundi to serve.