• Trim baby broccoli and halve any thicker stalks lengthways. Thinly slice zucchini into sticks. Finely chop garlic. • In a small bowl, combine soy sauce mix, ginger paste, the brown sugar and water.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Remove pan from heat and add the soy ginger mixture, turning fish to coat. TIP: Cook in batches if your pan is getting crowded.

• Divide soy-ginger glazed barramundi and garlicky stir-fried greens between plates. • Spoon over any remaining glaze from the pan. Enjoy!