Soy & Ginger Barramundi
with Roast Veggie Salad
- Soy
- Gluten
- Fish
- Eggs
- May contain traces of allergens
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.
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
• 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!
• Divide the soy and ginger barramundi and roast veggie salad between plates. • Spoon any remaining pan juices over the barramundi to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The soy-ginger marinade is a clear highlight, with ginger and garlic combining beautifully to lift the barramundi. Some found the overall flavour pairing between the Asian-style fish and the creamy veggie salad a little disjointed.
- Ease of prep: Most found this a quick and straightforward weeknight cook, with several noting the air fryer works well for the vegetables.
- Suggestions: Several customers found the vegetables needed 10–15 minutes longer in the oven than instructed, and recommend staggering the potatoes first before adding softer vegetables. Using light soy sauce, reducing the quantity, or adding honey in place of brown sugar helped balance the saltiness and sweetness. To keep the fish skin crispy, try keeping it skin-side up when adding the sauce, or remove the fish first and use the sauce as a finishing drizzle. A few customers successfully baked the barramundi in the oven instead of pan-frying, finding it held together better. Some skipped the mayonnaise on the vegetables entirely or used less, finding it overpowering; a lighter dressing or garlic aioli was suggested as an alternative.
- Leftovers: The roast vegetables kept well and at least one customer used them creatively the next day, tossing them through a tomato-based pasta sauce with ravioli.
- Portions: Fish portions were frequently described as small, with many customers feeling one piece per person was not quite enough for a satisfying meal.
