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Ginger-Soy Barramundi
with Miso Mashed Sweet Potatoes & Roasted Bok Choy
25 minWellness at Blue Apron
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4 Servings
- Est. 450 Cals/serving
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In this quick-cooking recipe, fresh ginger and a soy-based sauce form the glaze for our barramundi. Two sides perfectly round it out: crispy roasted bok choy and creamy mashed sweet potato, which gets an umami layer from miso paste and sesame oil.
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fresh
ingredients
Title
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4 Skin-On Barramundi Fillets
- 3 heads Baby Bok Choy
- 2 Sweet Potatoes
- 1 clove Garlic
- 2 Tbsps Butter
- 2 Tbsps Rice Vinegar
- 1 1-Inch Piece Ginger
- 1 Tbsp Sesame Oil
- 1 Tbsp Sweet White Miso Paste
- 1 tsp Black & White Sesame Seeds
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¼ cup Sushi Sauce
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook & mash the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and large dice the sweet potatoes. Peel the garlic; using the flat side of your knife, smash once to flatten. Once the pot of water is boiling, add the diced sweet potatoes and smashed garlic. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste, butter, half the sesame oil, and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover and set aside in a warm place.
2
Prepare & roast the bok choy:
While the sweet potatoes cook, cut off and discard the root end of the bok choy; halve lengthwise. Rinse to remove any dirt between the layers. Pat dry with paper towels. Transfer to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, cut side down. Top with 1/4 cup of water. Roast 14 to 16 minutes, or until the stems are tender when pierced with a fork and the leaves are crispy. Remove from the oven. Evenly top with the remaining sesame oil; carefully turn to coat. Set aside in a warm place.
3
Prepare the ginger & make the glaze:
While the bok choy roasts, peel and finely chop the ginger. Transfer to a bowl. Add the sushi sauce, vinegar, and 1/4 cup water; whisk to combine.
4
Cook & glaze the fish:
While the bok choy continues to roast, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 4 to 6 minutes, or until lightly browned. Flip the fillets and add the glaze. Cook, constantly spooning the glaze over the fillets, 2 to 3 minutes, or until the fish is coated and cooked through. Turn off the heat.
5
Serve your dish:
Serve the glazed fish fillets with the mashed sweet potatoes and roasted bok choy. Top the fillets with any remaining glaze from the pan. Garnish with the sesame seeds. Enjoy!
1
Cook & mash the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and large dice the sweet potatoes. Peel the garlic; using the flat side of your knife, smash once to flatten. Once the pot of water is boiling, add the diced sweet potatoes and smashed garlic. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste, butter, half the sesame oil, and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover and set aside in a warm place.
2
Prepare & roast the bok choy:
While the sweet potatoes cook, cut off and discard the root end of the bok choy; halve lengthwise. Rinse to remove any dirt between the layers. Pat dry with paper towels. Transfer to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, cut side down. Top with 1/4 cup of water. Roast 14 to 16 minutes, or until the stems are tender when pierced with a fork and the leaves are crispy. Remove from the oven. Evenly top with the remaining sesame oil; carefully turn to coat. Set aside in a warm place.
3
Prepare the ginger & make the glaze:
While the bok choy roasts, peel and finely chop the ginger. Transfer to a bowl. Add the sushi sauce, vinegar, and 1/4 cup water; whisk to combine.
4
Cook & glaze the fish:
While the bok choy continues to roast, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 4 to 6 minutes, or until lightly browned. Flip the fillets and add the glaze. Cook, constantly spooning the glaze over the fillets, 2 to 3 minutes, or until the fish is coated and cooked through. Turn off the heat.
5
Serve your dish:
Serve the glazed fish fillets with the mashed sweet potatoes and roasted bok choy. Top the fillets with any remaining glaze from the pan. Garnish with the sesame seeds. Enjoy!
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