Miso Ginger Barramundi
with Chili-Garlic Roasted Zucchini & Carrots
Miso Ginger Barramundi
Savory miso and bright ginger glaze tender barramundi, paired with chili-garlic roasted zucchini and carrots for a flavorful, weeknight-friendly dinner.
Ingredients
For 2 servings
- 10 ounce Barramundi
- 12 ounce Carrots
- 1 teaspoon Chili Flakes
- 1 tablespoon Cornstarch
- 3 clove Garlic
- 1 thumb Ginger
- 1 unit Miso Sauce Concentrate
- 18 milliliters Ponzu Sauce
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 1 tablespoon Sesame Seeds
- 1 unit Zucchini
Additional Ingredients
- 4 teaspoon Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories450
Protein32g
Carbs33g
Fat22g
Tags:
Protein SmartCalorie SmartCarb SmartFiber Smart
⚠️Allergens:
🐟Fish🌱Soy🌾WheatSwaps and substitutions
For a fish-free version, swap the barramundi for firm tofu or thick slices of king oyster mushroom, keeping the same savory profile. For gluten-free needs, use tamari instead of ponzu and make sure the miso is gluten-free; skip sesame if needed for a seed allergy.
What to serve with it
Serve with steamed rice or noodles to soak up the savory sauce, plus a crisp cucumber salad or quick-pickled greens for freshness. A light miso soup or extra sesame-dressed vegetables also fits the dish’s bold, balanced flavors.
