Barramundi & Mixed Mushrooms with Jasmine Rice & Napa Cabbage

Barramundi & Mixed Mushrooms

with Jasmine Rice & Napa Cabbage

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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Two kinds of mushrooms give tonight’s Asian-inspired dish a boost of umami, or savory, flavor. We’re cooking fresh creminis and dried shiitakes (along with red or green Napa cabbage) in soy sauce and the water used to rehydrate the mushrooms. The vegetables are a robust complement to crispy-skinned barramundi and simple jasmine rice—all garnished with irresistibly savory furikake, a traditional Japanese garnish.

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Cook the rice:
1 Cook the rice:

In a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Cover and set aside in a warm place.

Prepare the ingredients & rehydrate the mushrooms:
2 Prepare the ingredients & rehydrate the mushrooms:

While the rice cooks, wash and dry the fresh produce. In a bowl, combine the dried shiitake mushrooms and 1/2 cup of hot water. Let stand for at least 10 minutes. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the cremini mushrooms. Cut out and discard the cabbage core; thinly slice the leaves.

Start the vegetables:
3 Start the vegetables:

In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the cremini mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

Finish the vegetables:
4 Finish the vegetables:

Reserving the water, transfer the rehydrated shiitake mushrooms to a cutting board; roughly chop. Add the cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the soy sauce, chopped shiitake mushrooms, and reserved mushroom water. Cook, stirring occasionally, 5 to 6 minutes, or until the cabbage has softened. Turn off the heat; stir in the sesame oil. Season with salt and pepper to taste.

Cook the fish:
5 Cook the fish:

While the vegetables cook, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a separate medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down; cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Plate your dish:
6 Plate your dish:

Divide the cooked rice and finished vegetables between 2 dishes. Top with the cooked fish fillets. Garnish with the green tops of the scallions and furikake. Enjoy!

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Cook the rice:
1 Cook the rice:

In a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Cover and set aside in a warm place.

2 Prepare the ingredients & rehydrate the mushrooms:

While the rice cooks, wash and dry the fresh produce. In a bowl, combine the dried shiitake mushrooms and 1/2 cup of hot water. Let stand for at least 10 minutes. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the cremini mushrooms. Cut out and discard the cabbage core; thinly slice the leaves.

Start the vegetables:
3 Start the vegetables:

In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the cremini mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

4 Finish the vegetables:

Reserving the water, transfer the rehydrated shiitake mushrooms to a cutting board; roughly chop. Add the cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the soy sauce, chopped shiitake mushrooms, and reserved mushroom water. Cook, stirring occasionally, 5 to 6 minutes, or until the cabbage has softened. Turn off the heat; stir in the sesame oil. Season with salt and pepper to taste.

Finish the vegetables:
Cook the fish:
5 Cook the fish:

While the vegetables cook, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a separate medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down; cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

6 Plate your dish:

Divide the cooked rice and finished vegetables between 2 dishes. Top with the cooked fish fillets. Garnish with the green tops of the scallions and furikake. Enjoy!

Plate your dish: