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Miso Ginger Barramundi
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Miso Ginger Barramundi

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!

Carb Smart
Calorie Smart

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

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce


1 unit


2 unit


3 clove


1 thumb


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


10 ounce


(Contains Fish)

Not included in your delivery

4 teaspoon

Cooking Oil

½ teaspoon





Nutrition Values

/ per serving
Calories450 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate33 g
Sugar15 g
Dietary Fiber7 g
Protein32 g
Cholesterol75 mg
Sodium660 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.


Baking Sheet
Large Bowl
Plastic Wrap
Medium Bowl
Large Pan
Paper Towel


Roast Veggies

• 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.

Make Chili Oil & Start Sauce

• 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.

Cook Barramundi

• 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.

Finish Sauce

• 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.

Finish & Serve

• 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.

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