Cal Smart Miso-Glazed Barramundi
with Ginger-Garlic Veggies and Soy-Butter Drizzle
Miso adds savoury umami flavour to any dish! Combined with butter, soy sauce and honey, it becomes an irresistible glaze. Veggies tossed with ginger and garlic further complement this union of flavours!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
2 tsp
Miso Broth Concentrate
(Contains Soy)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
113 g
Shanghai Bok Choy
170 g
Carrot
2 tbsp
Ginger-Garlic Puree
1 unit
Green Onion
¾ cup
Basmati Rice
1 tbsp
Honey
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Thinly slice green onion.Melt 1/2 tbsp (1 tbsp) butter in a small microwaveable bowl. Add miso, half the honey, 1/2 tsp (1 tsp) soy sauce and 1/2 tbsp (1 tbsp) ginger-garlic puree to the bowl with melted butter, then stir to combine.
Heat a large non-stick pan over medium-high heat.When hot, add carrots and 1/2 cup (3/4 cup) water. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 5-6 min. Add 1 tbsp (2 tbsp) butter, then bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add remaining garlic-ginger puree and 1/2 tbsp (1 tbsp) soy sauce. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, to taste.Transfer veggies to a plate. Cover to keep warm.
Meanwhile, pat barramundi dry with paper towels.Arrange barramundi, skin-side down, on a foil-lined baking sheet. Season barramundi with salt and pepper, then spread miso glaze over top.Broil barramundi in the middle of the oven until cooked through, 5-6 min.**
Combine remaining soy sauce, remaining honey and 1/4 cup (1/2 cup) water to the same pan from step 3, then heat over medium. Cook, scraping up any bits stuck to the bottom of the pan, until slightly reduced and thickened, 1-2 min.Remove the pan from heat, then add 1 tbsp (2 tbsp) butter. Stir until butter is combined.
Add half the green onions to the pot with rice, then fluff with a fork.Divide rice between bowls. Top with veggies, then barramundi. Drizzle soy-butter sauce over plate.Sprinkle remaining green onions over top.
