Miso-Glazed Barramundi Fillet & Green Bean Salad
with Pea Pods & Japanese Dressing- Gluten
- Soy
- Wheat
- Fish
- Sesame
- May contain traces of allergens
- Crustaceans
- Molluscs
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 steak, you'll have flavour bursting in every bite. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Green Beans
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 packet
Mixed Salad Leaves
1
Cucumber
1
Capsicum
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • 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.
• Season Barramundi with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides.
• When oil is hot, cook barramundi steak, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan! • Remove pan from heat, then add miso-honey mixture, turning barramundi to coat, until thickened and slightly sticky. Transfer to a plate to rest.
• While barramundi steak 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.
• To the bowl with cooled green beans, add mixed salad leaves, pea pods and Japanese style dressing. Toss to coat. Season to taste. • Slice barramundi steak. • Divide miso-glazed barramundi steak and green bean salad between plates. • Spoon over any barramundi steak resting juices. Enjoy!
