• Trim baby broccoli and halve any thicker stalks lengthways.
• Slice zucchini into sticks. 
• Trim green beans.
• 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, green beans and zucchini, tossing, until tender, 
5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Season to taste with salt and 
pepper. Transfer to a bowl and cover to keep warm. 

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Pat barramundi dry with a paper towel and season on both sides to taste.
• 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, then add the soy ginger mixture, turning fish to coat. 

TIP: Patting the skin dry helps it crisp up in the pan!

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