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Japanese Recipes

Miso Glazed Barramundi & Green Bean Salad

Miso Glazed Barramundi & Green Bean Salad

Miso Glazed Barramundi & Green Bean Salad

with Pea Pods & Japanese Dressing

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This Japanese-style salad hits the trifecta with pan-seared green beans, mixed salad leaves and pea pods. When paired with a miso-glazed barramundi, you'll have flavour bursting in every bite.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Soy

•Gluten

•Wheat

•Fish

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Pea Pods

1 packet

Green Beans

1 packet

Miso Paste

(Contains: Soy, Gluten, Wheat;)

1 packet

Barramundi

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

Mixed Salad Leaves

1 packet

Japanese Dressing

(Contains: Soy, Sesame;)

Not included in your delivery

olive oil

½ tbs

honey

1 tsp

soy sauce

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)1779 kJ

Calories425 kcal

Fat26.4 g

of which saturates5.4 g

Carbohydrate15.7 g

of which sugars10.7 g

Dietary Fibre6.3 g

Protein32.6 g

Sodium683 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Trim pea pods and halve lengthways. Trim and halve green beans. • In a small bowl, combine miso paste, the honey, soy sauce and a splash of water.

2

• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Remove pan from heat, add miso-honey mixture, gently turning barramundi to coat, until thickened and slightly sticky. • Transfer to a plate.

TIP: Patting the skin dry helps it crisp up in the pan!

3

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Transfer to a large bowl, season to taste and allow to cool slightly.

4

• To the bowl with cooled green beans, add mixed salad leaves, pea pods and Japanese style dressing. Toss to coat. Season to taste. • Divide miso-glazed barramundi and green bean salad between plates. Spoon over any glaze from the pan. Enjoy!

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