HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiso Apricot–Glazed Barramundi
Miso Apricot–Glazed Barramundi

Miso Apricot–Glazed Barramundi

with Garlicky Zucchini & Carrot Stir-Fry

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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).

Tags:NewCalorie SmartCarb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce


1 unit


1 unit


10 ounce



1 teaspoon

Garlic Powder

1 unit

Miso Sauce Concentrate


1 unit

Apricot Jam

1 ounce

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

Kosher Salt


1 tablespoon

Cooking Oil

¼ teaspoon


1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories430 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate35 g
Sugar21 g
Dietary Fiber5 g
Protein32 g
Cholesterol90 mg
Sodium1300 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.
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Medium Pan
Instructionsarrow up iconarrow up icon

• 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°.