Seared Barramundi & Soy-Ginger Glaze
with Roast Veggie Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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;)
1
zucchini
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tbs
brown sugar
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, zucchini 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. • Pat barramundi dry with paper towel and season both sides (this helps it crisp up in the pan). • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 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!
• In a medium bowl, place baby spinach leaves, roasted veggies and mayonnaise. Toss to combine. Season to taste.
TIP: Toss the veggies on the oven tray to save on washing up!
• Divide the seared barramundi and roast veggie salad between plates. • Spoon any remaining pan juices over the barramundi to serve. Enjoy!
