Miso Ginger Barramundi

🥘 Ingredients

• barramundi
  2 filets
• black pepper
  1 tsp
• carrot
  2 unit
• chili flakes
  1 tsp
• cooking oil
  2 tbsp
• cornstarch
  1 tbsp
• garlic
  2 cloves
• ginger
  1 unit
• miso sauce concentrate
  1 unit
• ponzu sauce
  2 tbsp
• salt
  1 tsp
• scallions
  1 unit
• sesame oil
  1 tbsp
• sesame seeds
  1 tbsp
• sugar
  1 tsp
• water
  ½ cup
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• large bowl
• 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 .

   carrot: 2 unit, zucchini: 2 unit, cooking oil: 2 tbsp, 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: 2 cloves, ginger: 1 unit, scallions: 1 unit
3. 

   3

   In a large bowl , combine sesame seeds , half the sesame oil , half the garlic, a drizzle of cooking oil, a big pinch of salt, and chili flakes to taste. 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 sugar until no lumps remain.

   sesame seeds: 1 tbsp, sesame oil: 1 tbsp, chili flakes: 1 tsp, ponzu sauce: 2 tbsp, miso sauce concentrate: 1 unit, cornstarch: 1 tbsp, water: ½ cup, sugar: 1 tsp
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 . Flip and cook until fish is opaque and cooked through ⏱️ 3 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   barramundi: 2 filets
5. 

   5

   Heat a drizzle of cooking oil in pan used for barramundi over medium heat. Add ginger, scallion whites, and remaining garlic. Cook, stirring, until lightly browned and fragrant ⏱️ 1 minutes . Whisk ponzu mixture again, then add to pan; cook, stirring often, until thickened ⏱️ 30 seconds . If sauce is too thick, stir in water, 1 TBSP at a time, until sauce reaches 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 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.