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Prep Time
5 mins
Total Time
20 mins
Serves 4


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
baby bok choy, halved


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.


This firm, white fish is the ultimate speedy dinner, cooking up in under 10 minutes.

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Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
6 g
3 g
60 mg
23 g
530 mg