Miso Ginger Barramundi

Name: Miso Ginger Barramundi with Chili-Garlic Roasted Zucchini & Carrots
Yield: 2 servings
Cuisine: Japanese
Ingredients: 18 ml Ponzu Sauce; 1/2 tbsp Cornstarch; 12 oz Carrot; 1 Zucchini; 3 clove Garlic; 10 oz Barramundi; 1 tbsp Sesame Seeds; 1 unit Miso Sauce Concentrate; 1 tbsp Sesame Oil; 1 tsp Red Pepper Flakes; 2 unit Scallions; 1 Ginger; tsp Salt, tsp; tsp Black Pepper, tsp; 4 tsp Cooking Oil, tsp; 1/2 tsp Granulated Sugar, tsp

with Chili-Garlic Roasted Zucchini & Carrots

By Recipe0 System

Simple, flavorful, colorful, and filling? It may seem fishy, but there’s no catch—this miso ginger barramundi is a straight-up weeknight winner! The delicate fish is seared and then coated in a gingery sauce infused with umami-rich miso paste, the deeply savory Japanese ingredient. On the side, roasted carrots and zucchini are tossed with a chili garlic oil for a hint of heat, rounding the plate for a surprisingly simple dinner victory!

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

5/8 fl oz Ponzu Sauce
1/2 tbsp Cornstarch
12 oz Carrot
1 Zucchini
3 clove Garlic
10 oz Barramundi
1 tbsp Sesame Seeds
1 unit Miso Sauce Concentrate
1 tbsp Sesame Oil
1 tsp Red Pepper Flakes
2 unit Scallions
1 Ginger
tsp Salt, tsp
tsp Black Pepper, tsp
4 tsp Cooking Oil, tsp
1/2 tsp Granulated Sugar, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and halve carrots lengthwise; cut crosswise on a diagonal into 1⁄2-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise on a diagonal into 1⁄2-inch-thick pieces.

Toss carrots and zucchini on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. Roast on top rack until tender, 20-25 minutes.
2

While veggies roast, peel and mince garlic. Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens; mince whites.
3

In a large microwave-safe bowl, combine sesame seeds, half the sesame oil (all for 4 servings), half the garlic, a drizzle of oil, a big pinch of salt, and chili flakes to taste. Cover bowl tightly with plastic wrap; microwave until fragrant, 30 seconds. Set aside.

In a medium bowl, whisk together ponzu, miso sauce concentrate, half the cornstarch (all for 4), 1⁄2 cup cold water (3⁄4 cup for 4), and 1⁄2 tsp sugar (1 tsp for 4) until no lumps remain.
4

Pat barramundi* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 3-4 minutes.

Turn off heat; transfer to a plate. Wipe out pan.
5

Heat a drizzle of oil in pan used for barramundi over medium heat. Add ginger, scallion whites, and remaining garlic. Cook, stirring, until lightly browned and fragrant, 1-2 minutes.

Whisk ponzu mixture again, then add to pan; cook, stirring often, until thickened, 30-60 seconds. TIP: If sauce is too thick, stir in water, 1 TBSP at a time, until sauce reaches desired consistency.

Remove from heat. Taste and season with salt and pepper.
6

Add barramundi to pan with sauce and turn to coat. Remove plastic wrap from bowl with chili garlic oil; add roasted carrots and zucchini and toss to coat.

Divide barramundi and veggies between plates. Drizzle barramundi with as much sauce from pan as you like and garnish with scallion greens. Serve any remaining sauce on the side.

From the same drawer

Related Recipes

Hoisin Meatloaves

medium

Vegan Sweet Chili Soy Noodle Salad

medium

Chicken Katsu

medium

Miso Peach Chicken

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.