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Sesame Crusted Barramundi

Sesame Crusted Barramundi

with Sautéed Zucchini and Butter Soy Sauce

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Sesame seeds create a gorgeous nutty crunch for this irresistible barramundi recipe. The butter soy sauce gives a lovely sweet and savoury touch that pulls everything together.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:QuickCalorie Smart (650kcal or less)
Allergens:Fish/PoissonSeafood/Fruit de MerSesame/SésameSoy/SojaMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

¾ cup

Jasmine Rice

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

30 g

Ginger

2 unit

Green Onions

200 g

Zucchini

3 g

Garlic

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Oil*

⅔ tsp

Salt*

½ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2594 kJ
Calories620 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate82 g
Sugar7 g
Dietary Fiber4 g
Protein34 g
Cholesterol75 mg
Sodium1510 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice and 1/8 tsp salt (dbl for 4 ppl). Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat, rest, covered, for 5 min.

2

While the rice cooks, peel, then mince or grate garlic. Finely slice half the ginger (use all for 4 ppl). Slice green onions, separating green and white parts. Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Pat fish dry with paper towels. Season with salt and pepper. Sprinkle sesame seeds evenly over the tops only. (NOTE: Avoid getting seeds on the skin side.)

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then fish, skin side down. Cook, until skin is golden-brown and crispy, 4-5 min. Flip and cook, until sesame seeds are golden and fish is cooked through, 2-3 min.** Transfer to a plate. Carefully wipe pan clean.

4

While the fish cooks, heat a medium non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Add half the garlic. Cook, stirring, until fragrant, 30 sec.

5

Heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining garlic, ginger and white parts of green onion. Cook, stirring, until onions softened, 1 min. Add soy sauce mirin blend. Bring to a boil, then cook, until sauce slightly reduces and thickens, 1-2 min. Remove from heat, then remove ginger and discard.

6

Fluff rice with a fork, then divide between plates. Serve fish and zucchini alongside. Spoon butter soy sauce over plate. Sprinkle over the green onions.