Miso Ginger Barramundi
with Chili-Garlic Roasted Zucchini & Carrots
- Fish
- Soy
- Wheat
- Sesame
Simple, flavorful, colorful, and filling? It may seem fishy, but there’s no catch—this miso ginger barramundi is a straight-up weeknight winner! The delicate fish is seared and then coated in a gingery sauce infused with umami-rich miso paste, the deeply savory Japanese ingredient. On the side, roasted carrots and zucchini are tossed with a chili garlic oil for a hint of heat, rounding the plate for a surprisingly simple dinner victory!
Ingredients
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
½ tablespoon
Cornstarch
12 ounce
Carrot
1 unit
Zucchini
3 clove
Garlic
10 ounce
Barramundi
(Contains: Fish)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Miso Sauce Concentrate
(Contains: Soy)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 teaspoon
Chili Flakes
2 unit
Scallions
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut crosswise on a diagonal into 1⁄2-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise on a diagonal into 1⁄2-inch-thick pieces. • Toss carrots and zucchini on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. Roast on top rack until tender, 20-25 minutes.
• While veggies roast, peel and mince garlic. Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens; mince whites.
• In a large microwave-safe bowl, combine sesame seeds, half the sesame oil (all for 4 servings), half the garlic, a drizzle of oil, a big pinch of salt, and chili flakes to taste. Cover bowl tightly with plastic wrap; microwave until fragrant, 30 seconds. Set aside. • In a medium bowl, whisk together ponzu, miso sauce concentrate, half the cornstarch (all for 4), 1⁄2 cup cold water (3⁄4 cup for 4), and 1⁄2 tsp sugar (1 tsp for 4) until no lumps remain.
• Pat barramundi* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 3-4 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in pan used for barramundi over medium heat. Add ginger, scallion whites, and remaining garlic. Cook, stirring, until lightly browned and fragrant, 1-2 minutes. • Whisk ponzu mixture again, then add to pan; cook, stirring often, until thickened, 30-60 seconds. TIP: If sauce is too thick, stir in water, 1 TBSP at a time, until sauce reaches desired consistency. • Remove from heat. Taste and season with salt and pepper.
• Add barramundi to pan with sauce and turn to coat. Remove plastic wrap from bowl with chili garlic oil; add roasted carrots and zucchini and toss to coat. • Divide barramundi and veggies between plates. Drizzle barramundi with as much sauce from pan as you like and garnish with scallion greens. Serve any remaining sauce on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the miso ginger sauce on the fish, while the chili garlic oil added a nice kick to the veggies 🌶️.
- Ease of prep: Some found it quick and simple, while others felt it was time-consuming with too many steps.
- Suggestions: Consider serving with rice to soak up the sauce and balance spice; adjust chili flakes to taste.
- Portions: Several mentioned the fish portions were small; adding a starch like rice could make it more filling.
- Texture: For crispier fish skin, try spooning the sauce over instead of returning fish to the pan.
Reviews from our home cooks
I may have gone a little over zealous with the chili flakes. It was fire both ways. My bad. Some of my favorite roasted veggies with that garlic chili oil. Felt like I needed more sesame oil for it. Or the combination of sesame and a mild oil so as to not over do the sesame. Good thing I've got a great pantry. Never had Barramundi before. Nice mild fish. That miso ginger sauce is just perfection.
Barramundi is quickly becoming my favorite fish. Between its delicate flavor and how well it takes to sauces and spices, it's a versatile protein. The texture of the roasted zucchini vs the carrots is a little odd, but not off-putting. The one thing I would add is that this recipe feels like it needs rice. I might actually just chili-roast the carrots, serve both alongside rice, and save the zucchini for another day.
This was a delicious healthy meal. I like having barramundi as a substitute for salmon. It is a milder fish & I also like that it is a lower calorie option than salmon with just as many healthy benefits. The ginger and garlic that seasoned the carrots and zucchinis really added to the flavor. The miso sauce was very good with the fish.
I think this could've used some rice to beef up the meal/calorie count a bit, but I get that there was already a lot going on and adding rice would be a lot for some folks. The chili oil and the roasted veggies were great. Sauce was great too. I've been having an issue with barramundi sticking to my ceramic pan when I have to pan-sear it, and the skin comes off. That was a real PITA on this recipe in particular. Made it work though. Sauce on the fish was good too.
This is DELICIOUS! We especially like the balance of the sweetness in the barramundi and the spiciness of the vegetables (red pepper flakes) along with the sesame seeds for the lovely crunch. Superb! Sorry, we consumed before we thought to take a pic. But will definitely add this to our favorites.
Oh my this is delish! The fish was mild, delicate and buttery. The skin was perfectly crispy. I loved the miso ponzu sauce and the fresh ginger made it perfect! I added jasmine rice. The veggies rounded it out perfectly. So yummy!!
This was delicious!!! I loved how you could adjust the heat level - I made mine pretty spicy and it was divine! The Barramundi is not fishy at all and it's texture holds up well. I served this over white rice and it was an Asian Gourmet delight!
This was my first time to try barramundi stateside. I had it several times in Australia. It was very good. The sauces are stars of this dish. The mixed vegetables were excellent.
Fish recipe and sauce were delicious. Liked that the zucchini and carrot combo. The oil sauce was too spicy though. I would less than a quarter of what was sent. Two packets of dried red pepper is a ton. It was too much using a quarter of the packets.
Overall I am not a fish fan. I thought this might be a good way to let my husband have fish and me endure it. I actually really enjoyed it! Very yummy! I really enjoyed how the miso ginger brought life to this dish.
