We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Ginger-Soy Barramundi
with Miso Mashed Sweet Potatoes & Roasted Bok Choy
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 450 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
Title
-
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
-
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered