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
Soy Sauce & Ginger Yellowtail
with roasted pumpkin & beetroot
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Soy Sauce & Ginger Yellowtail?
The preparation time for Soy Sauce & Ginger Yellowtail with roasted pumpkin & beetroot is between 15 and 30 minutes.
What is the total time required to make Soy Sauce & Ginger Yellowtail with roasted pumpkin & beetroot?
The total time required to make Soy Sauce & Ginger Yellowtail with roasted pumpkin & beetroot is between 35 and 55 minutes.
How many servings does Soy Sauce & Ginger Yellowtail provide?
4 servings
What are the main ingredients in Soy Sauce & Ginger Yellowtail?
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
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?
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
How many calories does Soy Sauce & Ginger Yellowtail have?
480 calories
How much fat content does Soy Sauce & Ginger Yellowtail have?
grams
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