Miso-Glazed Barramundi & Pea Pod Salad
with Capsicum & 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.
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• 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!
