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.
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
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
Utensils
Cooking Steps
• 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 to taste with salt and
pepper. 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!
