What are the main ingredients in Soy Sauce & Ginger Yellowtail?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Soy Sauce & Ginger Yellowtail?

Calories: 480, Carbs: 41 grams, Fat: grams, Protein: 47.3 grams, Sugar: 8.2 grams, Salt: 1529 grams

How do I prepare Soy Sauce & Ginger Yellowtail?

MARINATION STATION: In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 20ml of water, and 10ml of a sweetener of choice. Add the yellowtail and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes. LET’S ROAST!: Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks and the butternut chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. FISH FRY UP: When the roast has 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the fish for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of oil, and seasoning. DREAM DINNER: Plate up the roasted veg and side with the perfectly cooked fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!

What should be prepared from my kitchen to make Soy Sauce & Ginger Yellowtail?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Soy Sauce & Ginger Yellowtail

Name: Soy Sauce & Ginger Yellowtail
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional)

Yellowtail is marinated in soy sauce, ginger, garlic, and spring onion before being cooked to flaky perfection. It is served with golden roasted butternut & beetroot, and is accompanied by a fresh salad. A light meal with heavy flavour!

Soy Sauce & Ginger Yellowtail

with roasted pumpkin & beetroot

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Butternut
Butternut Whole
Fresh Ginger
Garlic Clove
Garlic Cloves
Ginger
Line-caught Yellowtail Fillet
Line-caught Yellowtail Fillets
Low-Sodium Soy Sauce
NOMU Seafood Rub
Salad Leaves
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

LET’S ROAST!
Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks and the butternut chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
MARINATION STATION
In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 10ml of water, and 5ml of a sweetener of choice. Add the yellowtail and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
FISH FRY UP
When the roast has 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the fish for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of oil, and seasoning.
DREAM DINNER
Plate up the roasted veg and side with the perfectly cooked fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!

Beetroot - 200g
Butternut - 250g
NOMU Seafood Rub - 5ml
Fresh Ginger - 10g
Garlic Clove - 1
Spring Onion - 1
Low Sodium Soy Sauce - 25ml
Line-caught Yellowtail Fillet - 1
Salad Leaves - 20g

Download the Recipe

Serves 2

LET’S ROAST!
Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks and the butternut chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
MARINATION STATION
In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 20ml of water, and 10ml of a sweetener of choice. Add the yellowtail and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
FISH FRY UP
When the roast has 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the fish for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of oil, and seasoning.
DREAM DINNER
Plate up the roasted veg and side with the perfectly cooked fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!

Beetroot - 400g
Butternut - 500g
NOMU Seafood Rub - 10ml
Fresh Ginger - 15g
Garlic Clove - 1
Spring Onion - 1
Low Sodium Soy Sauce - 50ml
Line-caught Yellowtail Fillets - 2
Salad Leaves - 40g

Download the Recipe

Serves 3

LET’S ROAST!
Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks and the butternut chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MARINATION STATION
In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 30ml of water, and 15ml of a sweetener of choice. Add the yellowtail and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
FISH FRY UP
When the roast has 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the fish for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of oil, and seasoning.
DREAM DINNER
Plate up the roasted veg and side with the perfectly cooked fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!

Beetroot - 600g
Butternut Whole - 750g
NOMU Seafood Rub - 15ml
Ginger - 20g
Garlic Cloves - 2
Spring Onions - 2
Low Sodium Soy Sauce - 80ml
Line-caught Yellowtail Fillets - 3
Salad Leaves - 60g

Download the Recipe

Serves 4

LET’S ROAST!
Preheat the oven to 200°C. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks and the butternut chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MARINATION STATION
In a shallow bowl, combine the grated ginger, the grated garlic, the spring onion whites, the soy sauce, 40ml of water, and 20ml of a sweetener of choice. Add the yellowtail and toss until fully coated in the marinade. Set aside in the fridge to marinate for at least 10 minutes.
FISH FRY UP
When the roast has 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl, and place in the pan, skin-side down. Fry the fish for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through. In the final minute, add the reserved marinade and a knob of butter (optional) to the pan. Baste the fish with the marinade. Remove from the heat on completion. In a bowl, combine the rinsed salad leaves, the spring onion greens, a drizzle of oil, and seasoning.
DREAM DINNER
Plate up the roasted veg and side with the perfectly cooked fish. Drizzle over any remaining marinade. Serve the fresh salad on the side. Dive right in, Chef!