Soy & Ginger Barramundi

Soy & Ginger Barramundi

Soy & Ginger Barramundi

with Roast Veggie Salad

Get up to $200 off!

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.

Tags:

Under 40g carbs

•Calorie Smart

Allergens:

Soy

•Gluten

•Fish

•Eggs

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

2

potato

1

carrot

1

brown onion

1 clove

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

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

½ tbs

brown sugar

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2006 kJ

Fat21.1 g

of which saturates3.6 g

Carbohydrate37 g

of which sugars17.9 g

Protein34.7 g

Sodium667 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

1

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

• 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

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season both sides of barramundi. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-4 minutes each side (depending on thickness).

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

• Add baby spinach leaves and mayonnaise to the tray of roast veggies. 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. Enjoy!

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