---
title: Miso Ginger Barramundi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/miso-ginger-barramundi-6271662830dce25731015840
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Fish
  - Soy
  - Wheat
  - Sesame
tags:
  - Carb Smart
  - Calorie Smart
  - Sodium Smart
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the miso ginger sauce on the fish, while the chili garlic oil added a nice kick to the veggies.
  - theme: Ease of prep
    text: Some found it quick and simple, while others felt it was time-consuming with too many steps.
image: "https://images.recipes.furrysalamander.com/miso-ginger-barramundi.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and halve @carrot{2%unit} lengthwise; cut crosswise on a diagonal into 1⁄2-inch-thick pieces. Trim and halve @zucchini{2%unit} 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{2%tbsp} and a big pinch of @salt{1%tsp} and @black pepper{1%tsp}. Roast on top rack until tender ~{20%minutes}.

While veggies roast, peel and mince @garlic{2%cloves}. Peel and mince @ginger{1%unit}. Trim and thinly slice @scallions{1%unit}, separating whites from greens; mince whites.

In a #large bowl{}, combine @sesame seeds{1%tbsp}, half the @sesame oil{1%tbsp}, half the garlic, a drizzle of cooking oil, a big pinch of salt, and @chili flakes{1%tsp} to taste. Cover bowl tightly with plastic wrap; microwave until fragrant ~{30%seconds}. Set aside. In a #medium bowl{}, whisk together @ponzu sauce{2%tbsp}, @miso sauce concentrate{1%unit}, half the @cornstarch{1%tbsp}, @water{½%cup}, and @sugar{1%tsp} until no lumps remain.

Pat @barramundi{2%filets} 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.

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.

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.