Glazed Miso Barramundi & Rapid Rice
with Cabbage-Cucumber Slaw & Pickled Ginger
- Gluten
- Soy
- Wheat
- Fish
- Eggs
- Sesame
- May contain traces of allergens
- Crustaceans
- Molluscs
- Eggs
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Short on time but craving something spectacular? This lightning-fast dinner features crispy skinned barramundi coated in a deeply savoury, slightly sweet miso glaze that pairs beautifully with fluffy rapid rice. Balance out the richness with a refreshing, crunchy cabbage-cucumber salad and a pop of zesty pickled ginger for a fresh, restaurant-quality meal in a flash.
Ingredients
1
Cucumber
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat)
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
1 packet
Shredded Cabbage Mix
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Pickled Ginger
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
sesame oil
(Contains: Sesame)
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Roughly chop cucumber.
• In a small bowl, combine miso paste, the soy sauce and a drizzle of sesame oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with a paper towel, then season both sides with salt and pepper.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 4-5 minutes each side (depending on thickness).
• Remove from heat, then add the miso mixture, gently turning barramundi to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: Add a splash of water if the glaze looks too thick.
• When the fish has 5 minutes remaining, microwave basmati rice until steaming, 90 seconds.
• In a large bowl, combine shredded cabbage mix, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• Divide rapid rice and cabbage-cucumber salad between plates.
• Drizzle over sesame dressing.
• Top with glazed miso barramundi and pickled ginger (see ingredients).
• Sprinkle over mixed sesame seeds (see ingredients) to serve. Enjoy!
