Soy & Ginger Barramundi
with Roast Veggie Salad
Take barramundi to the next level with a simple-but-super Asian-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.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1
potato
1
carrot
1
beetroot
1 clove
garlic
1 packet
ginger paste
1 packet
barramundi
(Contains Fish;)
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
½ tbs
brown sugar
1 drizzle
white wine vinegar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Place on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, the brown sugar and a drizzle of 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 roast veggie tray. • Toss to combine. Season to taste.
TIP: Toss the veggies on the oven tray to save on washing up!
• Divide soy and ginger barramundi and roast veggie salad between plates. • Spoon any remaining pan juices over the barramundi to serve. Enjoy!