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Japanese Recipes

Miso-Glazed Barramundi & Pea Pod Salad

Miso-Glazed Barramundi & Pea Pod Salad

Miso-Glazed Barramundi & Pea Pod Salad

with Capsicum & Japanese Dressing

Get up to $200 off!

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!

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Fish

•Gluten

•Soy

•Wheat

•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

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.)

Nutritional Values

Calories375 kcal

Energy (kJ)1570 kJ

Fat20.3 g

of which saturates4.2 g

Carbohydrate17.5 g

of which sugars13.8 g

Dietary Fibre4.4 g

Protein31 g

Sodium725 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

1

• 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.

Cook the barramundi

2

• 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.

Cook the capsicum

3

• 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.

Finish & serve

4

• 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!

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