Sesame Crusted Barramundi
with Sautéed Zucchini and Butter Soy Sauce
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
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
282 g
Barramundi
(Contains: Fish, Seafood/Fruit de Mer)
1 tbsp
Sesame Seeds
(Contains: Sesame)
¾ cup
Jasmine Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy)
30 g
Ginger
2 unit
Green Onion
200 g
Zucchini
3 g
Garlic
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tsp
Oil*
â…” tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.)
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.
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.
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.
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.
