Miso Glazed Barramundi & Green Bean Salad

Name: Miso Glazed Barramundi & Green Bean Salad with Pea Pods & Japanese Dressing
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Mixed Salad Leaves; 280 g Barramundi; 1 packet Miso Paste; 1 packet Green Beans; 1 packet Japanese Dressing; 1 packet Pea Pods; 1 drizzle olive oil; 1 tsp soy sauce; ½ tbs honey

with Pea Pods & Japanese Dressing

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Calories

:

309 kcal

Protein

:

30.9g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

Fish
Gluten
Soy
Wheat
Sesame
May contain traces of allergens
Crustaceans
Molluscs
Gluten

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

280 g

Barramundi

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

1 packet

Miso Paste

(Contains: Gluten, Soy, Wheat;)

1 packet

Green Beans

1 packet

Japanese Dressing

(Contains: Soy, Sesame;)

1 packet

Pea Pods

Not included in your delivery

1 drizzle

olive oil

1 tsp

soy sauce

(Contains: Soy; May be present: Gluten.)

½ tbs

honey

Nutritional Values

Calories309 kcal

Energy (kJ)1290 kJ

Fat15.6 g

of which saturates3.5 g

Carbohydrate11.3 g

of which sugars7.4 g

Dietary Fibre5 g

Protein30.9 g

Sodium555 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!