Honey Garlic-Glazed Barramundi
with Buttery Soy-Ginger Veggies
A sweet, sticky honey garlic glaze and a hot broiler are all you need to transform barramundi into crispy deliciousness! Pair with a pile of soy-ginger sautéed peppers and cabbage for a quick, balanced meal the whole family will enjoy!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
170 g
Coleslaw Cabbage Mix
160 g
Sweet Bell Pepper
15 g
Ginger
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
¾ cup
Basmati Rice
2 unit
Green Onion
1 tsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. While the pan heats, combine honey garlic sauce, half the soy sauce, 3 tbsp water and 1 tsp cornstarch (dbl both for 4 ppl) in a small bowl. When the pan is hot, add honey garlic mixture. Bring glaze to a simmer. Once simmering, cook, stirring often, until glaze thickens slightly, 30 sec. Transfer glaze to a clean small bowl. Carefully wipe the pan clean.
Pat barramundi dry with paper towels. Season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down. Drizzle 1 tbsp honey garlic glaze over barramundi (dbl for 4 ppl). Roast barramundi in the middle of the oven until cooked through, 8-10 min.**
While barramundi roasts, core, then cut pepper into 1/4-inch slices. Thinly slice green onions. Peel, then mince or grate 1 tsp ginger (dbl for 4 ppl).
Heat the same pan (from step 2) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add peppers and ginger. Cook, stirring often, until softened slightly, 2-3 min. Add coleslaw cabbage mix and half the green onions. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Drizzle remaining soy sauce over veggies. Season with salt and pepper, to taste, then stir to coat, 30 sec-1 min.
Add remaining green onions and 1 tbsp butter (dbl for 4 ppl) to rice, then fluff with a fork until butter melts. Remove and discard barramundi skin, if desired. Divide rice, veggies and barramundi between plates. Drizzle remaining honey garlic glaze over barramundi and veggies.
