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Seared Barramundi & Ginger Rice
with Bok Choy & Black Garlic Soy Sauce
35 MIN
4 Servings
From the Test Kitchen
The crispy skin on our seared barramundi fillets perfectly complements the fluffy jasmine rice in tonight’s dish. We’re cooking the rice with a bit of ginger for an aromatic lift, then seasoning it with nutty sesame oil and subtly sweet mirin—a type of Japanese rice wine. Sautéed bok choy, corn, and bell pepper make for a delicious accompaniment. On the side, we’re serving soy sauce seasoned with black garlic—a special, carefully aged garlic with smoky sweetness—perfect for drizzling.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
-
4 Skin-On Barramundi Fillets
- 1 cup Jasmine Rice
- 2 ears Of Corn
- 1 Green Bell Pepper
- ¾ lb Baby Bok Choy
- 1 bunch Cilantro
- 2 Tbsps Butter
- 2 Tbsps Mirin
- 1 1-Inch Piece Ginger
- 1 Tbsp Sesame Oil
-
¼ cup Thick Soy Sauce
- 2 Cloves Black Garlics
- 1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Make the ginger rice:
Peel and finely chop the ginger. In a small pot, combine the rice, ginger, a big pinch of salt, and 2 cups 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. Stir in the sesame oil and mirin. Season with salt and pepper to taste.
2
Prepare the ingredients:
While the rice cooks, wash and dry the remaining fresh produce. Roughly chop the cilantro leaves and stems. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the pepper stem. Halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper lengthwise. Cut off and discard the root ends of the bok choy; separate the leaves. Peel and roughly chop the black garlic.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn and pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
4
Cook the barramundi:
Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down. Cook 3 to 4 minutes on the first side, or until the skin is lightly browned and crispy. Flip and add the butter. Cook, occasionally spooning the butter over the fillets, 1 to 2 minutes, or until thoroughly coated and cooked through. Turn off the heat.
5
Make the black garlic soy sauce:
While the barramundi cooks, in a bowl, stir together the thick soy sauce, black garlic, vinegar, and 2 tablespoons of water; season with salt and pepper to taste.
6
Finish the rice & serve your dish:
Stir half the cilantro into the pot of seasoned rice. Divide the finished rice among 4 dishes. Top with the cooked vegetables, cooked barramundi fillets, and any remaining liquid from the pan. Garnish with the remaining cilantro. Serve with the black garlic soy sauce on the side. Enjoy!
1
Make the ginger rice:
Peel and finely chop the ginger. In a small pot, combine the rice, ginger, a big pinch of salt, and 2 cups 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. Stir in the sesame oil and mirin. Season with salt and pepper to taste.
2
Prepare the ingredients:
While the rice cooks, wash and dry the remaining fresh produce. Roughly chop the cilantro leaves and stems. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the pepper stem. Halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper lengthwise. Cut off and discard the root ends of the bok choy; separate the leaves. Peel and roughly chop the black garlic.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn and pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
4
Cook the barramundi:
Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down. Cook 3 to 4 minutes on the first side, or until the skin is lightly browned and crispy. Flip and add the butter. Cook, occasionally spooning the butter over the fillets, 1 to 2 minutes, or until thoroughly coated and cooked through. Turn off the heat.
5
Make the black garlic soy sauce:
While the barramundi cooks, in a bowl, stir together the thick soy sauce, black garlic, vinegar, and 2 tablespoons of water; season with salt and pepper to taste.
6
Finish the rice & serve your dish:
Stir half the cilantro into the pot of seasoned rice. Divide the finished rice among 4 dishes. Top with the cooked vegetables, cooked barramundi fillets, and any remaining liquid from the pan. Garnish with the remaining cilantro. Serve with the black garlic soy sauce on the side. Enjoy!
Tips from Home Chefs