- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- Serves 4
Ingredients
- 3 tbsp
- rice vinegar
- 45 mL
- 2 tbsp
- reduced-sodium soy sauce
- 30 mL
- 1 tbsp
- ginger seasoning paste
- 15 mL
- 1 clove
- garlic, thinly sliced minced
- 1 1/3 pkgs
- barramundi fillets
- 453 g
- 1 tbsp
- canola oil
- 15 mL
- 12
- baby bok choy, halved
Method
- Step 1
- In a small bowl, mix together vinegar, soya sauce, ginger and garlic. Place barramundi fillets in a shallow dish and pour mixture overtop. Let sit 5 min.
- Step 2
- In a large skillet, heat oil over medium-high heat. Add fish and sauce and cook until golden and flakes easily, about 3 min. per side. Remove fish from skillet. Add bok choy and pan fry until leaves wilt, 3 min. Serve with rice, if desired.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 160
- Fat:
- 6 g
- Carbs:
- 3 g
- Cholesterol:
- 60 mg
- Protein:
- 23 g
- Sodium:
- 530 mg