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Sweet & Spicy Barramundi
with Miso-Glazed Bok Choy & Jasmine Rice
25 MIN
2 Servings
From the Test Kitchen
In this Asian-inspired dish, whole leaves of sautéed bok choy are treated to a savory glaze made from miso paste, a Japanese staple made from fermented soybeans. It’s an irresistible pairing for crispy-skinned fish topped with a flavorful sauce of brown sugar, spicy sambal, and more—all served over a bed of fluffy jasmine rice.
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NutritionPER SERVING
-
Calories450 Cals (est.)
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fresh
ingredients
Title
-
2 Skin-On Barramundi Fillets
-
½ cup Jasmine Rice
- 2 Scallions
- 10 oz Baby Bok Choy
- 1 Tbsp Sambal Oelek
- 2 Tbsps Vegetarian Worcestershire Sauce
- 1 Tbsp Light Brown Sugar
- 2 Tbsps Rice Vinegar
- 1 Tbsp Sweet White Miso Paste
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & start the sauce:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; separate the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sugar, worcestershire sauce, half the vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir until the sugar dissolves.
3
Cook the bok choy:
While the rice continues to cook, in a bowl, combine the miso paste, remaining vinegar, and 1 tablespoon of warm water. Whisk until smooth. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the bok choy leaves in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and miso-vinegar mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the bok choy is tender and coated. Transfer to a bowl. Taste, then season with salt and pepper if desired.Cover with foil to keep warm. Rinse and 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 a drizzle 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Finish the sauce & serve your dish:
Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Serve the cooked fish over the cooked rice. Serve with the cooked bok choy on the side. Top the fish with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!
1
Cook the rice:
In small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & start the sauce:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; separate the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sugar, worcestershire sauce, half the vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir until the sugar dissolves.
3
Cook the bok choy:
While the rice continues to cook, in a bowl, combine the miso paste, remaining vinegar, and 1 tablespoon of warm water. Whisk until smooth. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the bok choy leaves in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and miso-vinegar mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the bok choy is tender and coated. Transfer to a bowl. Taste, then season with salt and pepper if desired.Cover with foil to keep warm. Rinse and 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 a drizzle 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Finish the sauce & serve your dish:
Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Serve the cooked fish over the cooked rice. Serve with the cooked bok choy on the side. Top the fish with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs