Miso Apricot–Glazed Barramundi
with Garlicky Zucchini & Carrot Stir-Fry
Barramundi’s delicate skin, meaty texture, and buttery, slightly sweet flavor make it a go-to for fish night. Here, it’s pan-seared for a delicious crispy skin, then coated in a sweet, savory, buttery sauce made with ginger, apricot jam, and soy sauce. It’s served alongside a stir-fry of garlicky carrots, zucchini, and scallion. This lean protein and veggie dinner idea will leave you satisfied (but not stuffed).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
9 ounce
Carrots
1 unit
Zucchini
1 unit
Scallions
10 ounce
Barramundi
(ContainsFish)1 teaspoon
Garlic Powder
1 unit
Miso Sauce Concentrate
(ContainsSoy)1 unit
Apricot Jam
1 ounce
Soy Sauce
(ContainsSoy, Wheat)Not included in your delivery
Kosher Salt
Pepper
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(ContainsMilk)
• Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut on a diagonal into ½-inch-thick pieces. • trim and halve zucchini lengthwise; cut on a diagonal into ½-inch-thick pieces. Trim and slice scallion whites into ¼-inch pieces; thinly slice scallion greens. Peel and mince ginger.
• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots in an even layer; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes (you’ll add more to the pan in the next step).
• Add scallion whites, zucchini, garlic powder, a big pinch of salt, and pepper to same pan; cook, stirring occasionally, until browned and softened, 3-5 minutes more. Remove pan from heat; cover until ready to serve.
• While veggies cook, pat barramundi* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. • Add barramundi, skin sides down, and cook until opaque, 4-5 minutes. Flip and cook until barramundi is cooked through, 3-4 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool for at least 1 minute.
• Heat a drizzle of oil in same pan over medium heat. Add half the ginger and cook, stirring often, until toasted and fragrant, 30-60 seconds. • Stir in stock concentrate, jam, soy sauce, ¼ cup water (½ cup for 4 servings) and ¼ tsp sugar (½ tsp for 4). Cook, stirring often, until combined and thickened, about 2-4 minutes. Remove from heat and stir in remaining ginger and 1 TBSP butter (2 TBSP for 4). (TIP: If sauce is too thick, stir in water, 1 TBSP at a time, until mixture reaches desired consistency.) Taste and season with salt and pepper.
• Add barramundi to pan with sauce and turn to coat. • Divide barramundi and stir-fry between plates. Drizzle barramundi with as much sauce as you like and sprinkle with scallion greens. Serve any remaining sauce on the side.
Barramundi is fully cooked when internal temperature reaches 145°.