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Cal Smart Miso-Glazed Barramundi
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Cal Smart Miso-Glazed Barramundi

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!

Calorie Smart
Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

282 g


(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


2 tbsp

Ginger-Garlic Puree

1 unit

Green Onion

¾ cup

Basmati Rice

1 tbsp


Not included in your delivery

2.5 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


0.13 tsp



Nutrition Values

/ per serving
Calories650 kcal
Fat21 g
Saturated Fat11 g
Carbohydrate81 g
Sugar12 g
Dietary Fiber5 g
Protein37 g
Cholesterol115 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Baking Sheet
Aluminum Foil
Small Bowl


Cook rice

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.

Prep and make miso glaze

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.

Cook veggies

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.

Broil barramundi

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.**

Make soy-butter drizzle

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.

Finish and serve

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.

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