Carb-Conscious Miso-Sesame Aussie Barramundi

Nutrition per serve

Ingredients

• 1pcs ginger
• 1clove garlic
• 2pcs spring onion
• 150g green beans
• 1pcs zucchini
• 1pcs pak choy
• 20g miso paste
• 10ml sesame oil
• 300g Australian barramundi fillets
• 10g toasted sesame seeds
• 2g shichimi togarashi
• 5ml white vinegar
• 5ml honey
• 15ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 180C, fan-forced. Peel and finely grate the ginger. Crush or finely chop the garlic. Thinly slice the spring onions on an angle. Trim the beans. Halve the zucchini lengthwise, then thinly slice on an angle. Coarsely chop the pak choy, keeping the stems and leaves separate.
2. Step 2 — Make miso-sesame glaze
   Combine the miso, half the sesame oil*, 1 tsp white vinegar and 1 tsp honey in a bowl.
3. Step 3 — Bake fish
   Line an oven tray with baking paper. Put the fish, skin-side down, on the lined tray. Spread the miso-sesame glaze over the fish flesh. Bake for 8 mins or until just cooked through.
4. Step 4 — Start stiry-fry
   Meanwhile, heat 1 tbs oil in a large frypan over high heat. Stir-fry the ginger, garlic, spring onion, beans and zucchini for 2-3 mins.
5. Step 5 — Finish stir-fry
   Add the pak choy and 2 tsp soy sauce to the vegetables and stir-fry for 1-2 mins until the greens are tender.
6. Step 6 — Get ready to serve
   Add the sesame seeds to the stir-fry and toss to coat. Divide the stir-fry and fish among plates. Scatter with a pinch of shichimi togarashi* to serve (shichimi togarashi is spicy, so add it according to your heat preference).

Allergens

Soy, Sesame, Fish