Miso-Glazed Barramundi Fillet & Green Bean Salad

Name: Miso-Glazed Barramundi Fillet & 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 Green Beans; 1 packet Miso Paste; 1 packet Pea Pods; 1 packet Japanese Dressing; 1 drizzle olive oil; ½ tbs honey; 1 tsp soy sauce

with Pea Pods & Japanese Dressing

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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:

Under 30g carbs

•Calorie Smart

•Under 40g carbs

Allergens:

Fish

•Soy

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.)

1 packet

Green Beans

1 packet

Miso Paste

1 packet

Pea Pods

1 packet

Japanese Dressing

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

1 tsp

soy sauce

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

Nutritional Values

Calories372 kcal

Energy (kJ)1560 kJ

Fat20.2 g

of which saturates4.2 g

Carbohydrate16.9 g

of which sugars12.8 g

Dietary Fibre5 g

Protein31.1 g

Sodium723 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

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!