Let's keep things light and bright with some garlicky baby broccoli and zucchini and then take it up a notch with some soy-ginger glazed barramundi. It's equally fresh, flavourful and mighty!
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.
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs, Fish.)
2
Garlic
1
Baby Broccoli
2
Zucchini
1 packet
Ginger Paste
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 tbs
brown sugar
1 drizzle
olive oil
¼ cup
water
• Trim baby broccoli and halve any thicker stalks lengthways.
• Slice zucchini into sticks.
• Finely chop garlic.
• In a small bowl, combine soy sauce mix, ginger paste, the brown sugar
and water.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Season with salt and pepper
to taste. Transfer to a bowl and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of
olive oil. Pat barramundi dry with a paper towel and season both sides.
• When oil is hot, cook barramundi, skin-side down first, until just cooked
through, 5-6 minutes each side (depending on thickness).
• Remove pan from heat, then add the soy ginger mixture, turning fish
to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide soy-ginger glazed barramundi and garlicky stir-fried greens
between plates.
• Spoon over any remaining glaze from the pan to serve. Enjoy!