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.
