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Easy-Prep Double Soy & Ginger Barramundi 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.

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Under 650kcal Under 40g carbs Easy Prep Super Quick Prep
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 bag potato, carrot & zucchini mix
  • 1 packet ginger paste
  • 1 packet garlic paste
  • 1 soy sauce (or gluten-free tamari soy sauce)
  • 0.5 brown sugars
  • white wine vinegar
  • 2 packets barramundi
  • 1 bag baby spinach leaves
  • 1 packet mayonnaise
  • olive oil
  • 1 bag potato, carrot & zucchini mix
  • 1 packet ginger paste
  • 2 packets garlic paste
  • 2 soy sauce (or gluten-free tamari soy sauce)
  • 1 brown sugar
  • white wine vinegar
  • 4 packets barramundi
  • 1 bag baby spinach leaves
  • 1 packet mayonnaise

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Place potato, carrot & zucchini mix 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.
  2. • Meanwhile, in a small bowl, combine ginger paste, garlic paste, the soy sauce, the brown sugar and a drizzle of the white wine vinegar.
  3. • When 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, in batches, until just cooked through, 3-4 minutes each side (depending on thickness).
    • Remove pan from heat. Add soy-ginger mixture, carefully turning barramundi, until well coated.
    TIP: Barramundi is cooked through when it turns from translucent to white.
  4. • To tray with roast veggies, add baby spinach leaves and mayonnaise. Toss to combine. Season to taste.
    • Divide soy and ginger barramundi and roast veggie salad between plates.
    • Spoon any remaining pan juices over barramundi to serve. Enjoy!
    TIP: Toss the veggies on the oven tray to save on washing up!