Miso Apricot-Glazed Barramundi

🥘 Ingredients

• apricot jam
  2 unit
• barramundi
  20 oz
• black pepper
• butter
  2 tbsp
• carrot (trimmed, peeled, halved lengthwise, cut on a diagonal into ½-inch-thick pieces)
  18 oz
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• ginger (peeled and minced)
  2 thumb
• miso sauce concentrate
  2 unit
• salt
• scallions (whites cut into ¼-inch pieces, greens thinly sliced)
  4 unit
• soy sauce
  4 tbsp
• sugar
  ½ tsp
• water
  ¼ cup
• zucchini (trimmed, halved lengthwise, cut on a diagonal into ½-inch-thick pieces)
  2 unit

🍳 Cookware

• large pan
• medium pan

1. 

   1

   Wash and dry produce. carrot . zucchini . scallions . ginger .

   carrot: 18 oz (trimmed, peeled, halved lengthwise, cut on a diagonal into ½-inch-thick pieces), zucchini: 2 unit (trimmed, halved lengthwise, cut on a diagonal into ½-inch-thick pieces), scallions: 4 unit (whites cut into ¼-inch pieces, greens thinly sliced), ginger: 2 thumb (peeled and minced)
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add carrots in an even layer; cook, stirring occasionally, until softened and lightly browned, ⏱️ 5 minutes (you’ll add more to the pan in the next step).

   cooking oil: 2 tsp
3. 

   3

   Add zucchini, scallion whites, garlic powder , a big pinch of salt , and black pepper to same pan; cook, stirring occasionally, until browned and softened, ⏱️ 4 minutes more. Remove pan from heat; keep covered until ready to serve.

   garlic powder: 2 tsp, salt, black pepper
4. 

   4

   While veggies cook, pat barramundi dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan (preferably nonstick) over medium-high heat. Add barramundi, skin sides down, and cook until opaque, ⏱️ 5 minutes . Flip and cook until barramundi is cooked through, ⏱️ 4 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool for at least ⏱️ 1 minute .

   barramundi: 20 oz
5. 

   5

   Heat a drizzle of oil in same pan over medium heat. Add half the ginger and cook, stirring often, until toasted and fragrant, ⏱️ 45 seconds . Stir in miso sauce concentrate , apricot jam , soy sauce , water (½ cup for 4 servings), and sugar (¼ tsp for 2 servings, ½ tsp for 4). Cook, stirring often, until combined and thickened, ⏱️ 3 minutes . Remove from heat and stir in remaining ginger and butter (1 TBSP for 2 servings, 2 TBSP for 4). (TIP: If sauce is too thick, stir in water, 1 TBSP at a time, until mixture reaches desired consistency.) Taste and season with salt and pepper.

   miso sauce concentrate: 2 unit, apricot jam: 2 unit, soy sauce: 4 tbsp, water: ¼ cup, sugar: ½ tsp, butter: 2 tbsp
6. 

   6

   Add barramundi to pan with sauce and turn to coat. Divide barramundi and veggie stir-fry between plates in separate sections. Drizzle barramundi with as much sauce as you like and sprinkle with scallion greens. Serve any remaining sauce on the side. **Barramundi is fully cooked when internal temperature reaches 145 degrees.**