Miso Ginger Barramundi

🥘 Ingredients

• barramundi
  20 oz
• black pepper
  1 tsp
• carrot
  24 oz
• chili flakes (to taste)
  2 tsp
• cooking oil (divided)
  2.667 tbsp
• cornstarch (for 4 servings, use all)
  1 tbsp
• garlic
  6 clove
• ginger
  2 thumb
• miso sauce concentrate
  2 unit
• paper towels
• ponzu sauce
  36 ml
• salt
  1 tsp
• scallions
  4 unit
• sesame oil (for 4 servings, use all)
  1 tbsp
• sesame seeds
  2 tbsp
• sugar (1 tsp for 4 servings)
  1 tsp
• water (3/4 cup for 4 servings)
  1/2 c
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• large bowl
• plastic wrap
• medium bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and halve carrot lengthwise; cut crosswise on a diagonal into 1/2-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise on a diagonal into 1/2-inch-thick pieces. Toss carrots and zucchini on a baking sheet with a drizzle of cooking oil and a big pinch of salt and black pepper . Roast on top rack until tender, ⏱️ 20 minutes - ⏱️ 25 minutes .

   carrot: 24 oz, zucchini: 2 unit, cooking oil: 2.667 tbsp (divided), salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While veggies roast, peel and mince garlic . Peel and mince ginger . Trim and thinly slice scallions , separating whites from greens; mince whites.

   garlic: 6 clove, ginger: 2 thumb, scallions: 4 unit
3. 

   3

   In a large bowl , combine sesame seeds , half the sesame oil , half the garlic, a drizzle of cooking oil, a pinch of salt, and chili flakes . Cover bowl tightly with plastic wrap ; microwave until fragrant, ⏱️ 30 seconds . Set aside. In a medium bowl , whisk together ponzu sauce , miso sauce concentrate , half the cornstarch , water , and 1/2 tsp sugar until no lumps remain.

   sesame seeds: 2 tbsp, sesame oil: 1 tbsp (for 4 servings, use all), chili flakes: 2 tsp (to taste), ponzu sauce: 36 ml, miso sauce concentrate: 2 unit, cornstarch: 1 tbsp (for 4 servings, use all), water: 1/2 c (3/4 cup for 4 servings), sugar: 1 tsp (1 tsp for 4 servings)
4. 

   4

   Pat barramundi dry with paper towels ; season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, ⏱️ 4 minutes - ⏱️ 5 minutes . Flip and cook until fish is opaque and cooked through, ⏱️ 3 minutes - ⏱️ 4 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   barramundi: 20 oz, paper towels
5. 

   5

   Heat a drizzle of oil in the pan used for barramundi over medium heat. Add ginger, scallion whites, and remaining garlic. Cook, stirring, until lightly browned and fragrant, ⏱️ 1 minutes - ⏱️ 2 minutes . Whisk ponzu mixture again, then add to pan; cook, stirring often, until thickened, ⏱️ 30 seconds - ⏱️ 60 seconds . TIP: If sauce is too thick, stir in 1 TBSP water at a time, until sauce has reached desired consistency. Remove from heat. Taste and season with salt and pepper.
6. 

   6

   Add barramundi to pan with sauce and turn to coat. Remove plastic wrap from bowl with chili garlic oil; add roasted carrots and zucchini and toss everything to coat. Divide barramundi and veggies between plates. Drizzle barramundi with as much sauce from pan as you like and garnish with scallion greens. Serve any remaining sauce on the side.