Miso Ginger Barramundi
with Chili-Garlic Roasted Zucchini & Carrots
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
1 unit
Zucchini
2 unit
Scallions
3 clove
Garlic
1 thumb
Ginger
1 tablespoon
Sesame Seeds
1 tablespoon
Sesame Oil
1 teaspoon
Chili Flakes
18 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 unit
Miso Sauce Concentrate
(Contains Soy)
1 tablespoon
Cornstarch
10 ounce
Barramundi
(Contains Fish)
Not included in your delivery
4 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
