Carb-Conscious Miso Australian Barramundi

Nutrition per serve

Ingredients

• 1pcs ginger
• 1head broccoli
• 1pcs zucchini
• 1pcs spring onion
• 20g miso paste
• 20ml mirin
• 300g Australian barramundi fillets
• 10ml sesame oil
• 5g toasted sesame seeds
• 15ml soy sauce
• 5ml white vinegar
• 5ml honey
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel and finely grate half the ginger*. Trim the broccoli stem, halve lengthwise and thickly slice. Cut the broccoli head into small florets. Halve the zucchini lengthwise, then thinly slice on an angle. Thinly slice the spring onion on an angle.
2. Step 2 — Marinate fish
   AUSTRALIAN BARRAMUNDI OPTION Put the miso and mirin in a shallow dish and stir to combine. Add the fish, flesh-side down, to coat the flesh only.
3. Step 3 — Make ginger soy mixture
   Put the ginger, 1 tsp sesame oil*, 1 tbs soy sauce, 1 tsp white vinegar and 1 tsp honey in a bowl and whisk to combine.
4. Step 4 — Roast vegetables
   Put the broccoli on the lined tray, drizzle with the ginger soy mixture and season with pepper, then toss to coat. Roast for 5-6 mins until starting to char. Add the zucchini to the tray with the broccoli. Roast for a further 5 mins or until the vegetables are tender.
5. Step 5 — Cook fish
   Meanwhile, heat 2 tsp olive oil in a small frypan over medium-high heat until hot. Remove the fish from the marinade, reserving the marinade. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through (cooking times may vary depending on thickness of fillets). Remove from the pan.
6. Step 6 — Get ready to serve
   Reduce the heat to medium. Add the reserved marinade to the frypan and bring to a simmer. Cook, stirring, for 30 secs. Divide the vegetables and fish among plates. Drizzle the fish with the sauce. Scatter with the spring onion and sesame seeds to serve.

Allergens

Soy, Gluten, Wheat, Fish, Sesame