Barramundi & Sesame-Soy Pan Sauce with Miso Mashed Potatoes & Bok Choy

Barramundi & Sesame-Soy Pan Sauce

with Miso Mashed Potatoes & Bok Choy

Group Created with Sketch. 30 min 10 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 450 Cals/serving
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We’re giving our crispy-skinned barramundi a bright lift with a savory sauce made with nutty sesame oil, soy sauce, and fresh ginger, which gets spooned over the fish and rich mashed potatoes (flavored with savory miso paste) just before serving.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Barramundi & Sesame-Soy Pan Sauce with Miso Mashed Potatoes & Bok Choy
Title
  • 2 Skin-On Barramundi Fillets
  • 10 oz Baby Bok Choy
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
tried-and-true
kitchen tools
step-by-step
instructions
Prepare, cook & mash the potatoes:
1 Prepare, cook & mash the potatoes:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and large dice the potatoes. Peel and roughly chop 2 cloves of garlic. Once boiling, add the diced potatoes and half the chopped garlic to the pot of water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste and 2 teaspoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Prepare the remaining ingredients & start the sauce:
2 Prepare the remaining ingredients & start the sauce:

While the potatoes cook, cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Peel and finely chop the ginger. In a bowl, combine the soy sauce, vinegar, and 1/4 cup of water

Cook the bok choy:
3 Cook the bok choy:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy leaves. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

In the same pan, heat the remaining sesame oil on medium-high until hot. Add the chopped ginger and remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Serve the cooked fish with the cooked bok choy and mashed potatoes. Top with the finished sauce. Enjoy! 

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Prepare, cook & mash the potatoes:
1 Prepare, cook & mash the potatoes:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and large dice the potatoes. Peel and roughly chop 2 cloves of garlic. Once boiling, add the diced potatoes and half the chopped garlic to the pot of water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste and 2 teaspoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

2 Prepare the remaining ingredients & start the sauce:

While the potatoes cook, cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Peel and finely chop the ginger. In a bowl, combine the soy sauce, vinegar, and 1/4 cup of water

Prepare the remaining ingredients & start the sauce:
Cook the bok choy:
3 Cook the bok choy:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy leaves. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

4 Cook the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

Cook the fish:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

In the same pan, heat the remaining sesame oil on medium-high until hot. Add the chopped ginger and remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Serve the cooked fish with the cooked bok choy and mashed potatoes. Top with the finished sauce. Enjoy!