Honey Garlic-Glazed Barramundi
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Honey Garlic-Glazed Barramundi

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!

Family Friendly
Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

282 g


(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


2 tbsp

Soy Sauce

(Contains Soy, Wheat)

¾ cup

Basmati Rice

2 unit

Green Onion

1 tsp


(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories700 kcal
Fat18 g
Saturated Fat10 g
Carbohydrate98 g
Sugar26 g
Dietary Fiber4 g
Protein37 g
Cholesterol105 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Baking Sheet
Paper Towel
Parchment Paper


Cook rice

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.

Make honey garlic glaze

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.

Roast barramundi

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).

Cook veggies

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.

Finish and serve

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.