Sticky Ponzu Barramundi Rice Bowls
with Cabbage, Carrots, Scallions & Chili Flakes
Both savory and sweet, this flavor-packed rice bowl is a weeknight dinner winner. Crispy-skinned salmon is drizzled with a ponzu-hoisin sauce and served with fluffy rice and buttery cabbage and carrots sautéed with that same salty-sweet sauce. Finished with a sprinkle of fresh scallion greens and chili flakes for heat, dinner doesn't get more crave-worthy than this!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
¾ cup
White Rice
2 clove
Garlic
1 teaspoon
Korean Chili Flakes
4 ounce
Red Cabbage and Carrot Mix
10 ounce
Barramundi
(Contains: Fish)
2 unit
Scallions
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
In a small bowl, combine hoisin, ponzu, and 3 TBSP water (6 TBSP for 4 servings).
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, pat salmon* dry with paper towels; season with salt and pepper.
Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add salmon, skin sides down, to pan. Cook until skin is crisp, 5-7 minutes.
Flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate to rest. Wipe out pan.
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for salmon over medium heat. Stir in cabbage and carrot mix and scallion whites. Cook, stirring occasionally, until lightly browned, 1-2 minutes.
Add garlic and as many chili flakes as you like (we used ½ tsp; 1 tsp for 4). Cook, stirring, until fragrant, 1 minute more.
Taste and season with salt and pepper if desired.
Push veggies to one side of pan; transfer salmon to empty side of pan. Spoon ponzu mixture over salmon. Cook until sauce has slightly thickened, 30-60 seconds.
Turn off heat; transfer salmon to a plate. Stir veggies in sauce until coated.
Divide rice between shallow bowls. Top with saucy cabbage and carrots and salmon. Sprinkle bowls with scallion greens (and any remaining chili flakes if you like things spicy!). Serve.
