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.
We’ve replaced the green beans in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
1 packet
Mixed Salad Leaves
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs, Fish.)
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1
Capsicum
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 packet
Pea Pods
1 drizzle
olive oil
½ tbs
honey
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
• Trim pea pods and halve lengthways.
• Thinly slice capsicum.
• In a small bowl, combine miso paste, the honey, soy sauce and a splash
of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the barramundi for 5-6 minutes each side.
• Remove pan from heat, add miso-honey mixture, turning barramundi to coat, until thickened and slightly sticky.
• Transfer to a plate to rest.
• Wash out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly.
• To the bowl with cooled capsicum, add mixed salad leaves, pea pods and
Japanese-style dressing. Toss to coat. Season to taste
• Divide miso-glazed barramundi and pea pod salad between plates. Spoon over any barramundi resting juices. Enjoy!