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

Barramundi & Sesame-Soy Pan Sauce

with Miso Mashed Potatoes & Bok Choy

30 MIN
10 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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

See Plans
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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! 

Tips from Home Chefs

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! 

Browse Steps
1 of 5