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Miso-Glazed Barramundi & Green Bean Salad
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Miso-Glazed Barramundi & Green Bean Salad

Miso-Glazed Barramundi & Green Bean Salad

with Pea Pods & Japanese Dressing

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
Over 30g protein
Under 40g carbs
Allergens:
Gluten
Soja
Wheat
Pesce
Sesamzaad

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

Pea Pods

1

Green Beans

1

Miso Paste

1

Barramundi

1

Mixed Salad Leaves

1

Japanese Dressing

Not included in your delivery

1

olive oil

honey

soy sauce

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Nutritional Values

Energy (kJ)1515 kJ
Calories362 kcal
Fat20.6 g
of which saturates4.2 g
Carbohydrate13.4 g
of which sugars9.4 g
Dietary Fibre5 g
Protein31 g
Sodium666 mg
The average adult daily energy intake is 8700 kJ

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

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, add miso-honey mixture, turning beef to coat, until thickened and slightly sticky. • Transfer to a plate to rest.

3

• While beef is resting, 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. • Slice beef. • Divide miso-glazed beef rump and green bean salad between plates. Spoon over any beef resting juices. Enjoy!

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