Honey Garlic-Glazed Barramundi
with Buttery Soy-Ginger Veggies- Fish
- Seafood/Fruit de Mer
- Soy
- Wheat
- Sulphites
- Milk
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!
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's balanced flavors, though some found the fish too fishy; the honey garlic glaze received mixed reviews.
- Ease of prep: Quick and easy to prepare, with several customers noting the simplicity of the recipe.
- Suggestions: Consider pan-frying the fish for crispier skin; some recommend adding more sauce or adjusting cornstarch for better consistency.
- Portions: Fish portions were noted as small by several reviewers; consider increasing the amount of fish.
- Veggies: The vegetable mix was well-received, with some suggesting adding mushrooms for extra flavor.
