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Soy-Ginger Glazed Barramundi
Soy-Ginger Glazed Barramundi

Soy-Ginger Glazed Barramundi

with Garlicky Stir-Fried Greens

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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
Under 40g carbs
Allergens:
Fish
Gluten
Soy
Wheat

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 Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

280 g

Barramundi

(Contains: Fish; May be present: Crustaceans, Molluscs.)

2

Garlic

2

Zucchini

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

1 packet

Ginger Paste

1

Baby Broccoli

Not included in your delivery

1 drizzle

olive oil

1 tbs

brown sugar

¼ cup

water

Nutritional Values

Calories306 kcal
Energy (kJ)1280 kJ
Fat16 g
of which saturates3.9 g
Carbohydrate12.4 g
of which sugars9.8 g
Dietary Fibre2.4 g
Protein28.6 g
Cholesterol0 mg
Sodium593 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

Get prepped
1

• 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.

Cook the greens
2

• 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.

Cook the barramundi
3

• 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! 

Finish & serve
4

• Divide soy-ginger glazed barramundi and garlicky stir-fried greens 
between plates.
• Spoon over any remaining glaze from the pan to serve. Enjoy!

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