Miso Glazed Barramundi with Volcano Rice and Asparagus + Mushroom Saute

February 25, 2020

Prep: 5 min

Cook: 30 min

Total: 35 min

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This to-die-for preparation of barramundi, paired with healthful volcanic rice and stir fried asparagus and mushrooms, transforms this simple weeknight recipe into a flavorful and nutritious meal.

By: A Wholesome New World

Ingredients

• 1 lb barramundi fillets (other flaky white fish can be substituted, but you may need to adjust the broil time depending on thickness)
• 2 TBSP white miso paste
• 2 TBSP rice wine vinegar
• 1 TBSP brown sugar
• 1 TBSP soy sauce
• 1 bunch asparagus, cut into thirds
• 1 TBSP sesame oil
• 1 piece of raw ginger, peeled and cut into matchsticks
• 2 cups quartered baby bella mushrooms
• 3 garlic gloves, sliced lengthwise
• 1/3 cup water
• 1 TBSP soy sauce
• Salt + Pepper to taste
• 1 TBSP sesame seeds (optional)
• 1 package of Volcano Rice, found at Whole Foods (substitute any rice or grain of your choice)

Directions

• Step 1 Preheat your oven broiler to 425 degrees F. Bring a large saucepan of water to boil and cook your rice according to package instructions.
• Step 2 Now prepare the miso glaze. Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth. Lightly grease a baking sheet and place barramundi fillets – skin side down. Brush 1/2 of the glaze onto the flesh of the fish. Broil for about 10-12 minutes or until the fish is cooked through. It should flake easily with a fork.
• Step 3 While the fish is broiling, prepare the vegetable sauté. Heat sesame oil in a skillet over medium heat. Add the ginger to the skillet and cook, stirring, 1 minute. Add mushrooms and sliced garlic cloves and cook, stirring, 2 minutes. Add the asparagus and water. Bring to a boil, cover and cook until crisp-tender, about 3 minutes. Add the soy sauce and cook, stirring, 1 minute. Season with salt, pepper and sesame seeds.
• Step 4 Plate the fish alongside the rice, asparagus and mushrooms. Drizzle the rice with the pan sauce from the veggies.

I don’t know about you, but I’ve easily passed on barramundi at the fish counter without a second thought. But thanks to my new shopping “strategy” (where I shop the sales and go from there, try it!) – it has opened my eyes to some pretty fantastic new foods. Including the great barramundi, a la Asian sea bass. It’s fun to try new things and mix and match different ingredients, plus it forces me out of the rut of cooking the same old same old (sorry, sheet pan salmon).

We took a gamble on barramundi this week because the Dover sole (which was also on sale) had already sold out at Whole Foods – but boy am I glad it did! As I soon came to learn, barramundi boasts so many health benefits. It’s arguably healthier than salmon, which has hands down always been my favorite fish. You can get the whole run down on barramundi here– but a few stand outs: promotes weight loss, balances cholesterol, protects brain health, has little or no mercury content (because it survives on a diet of plankton, not other fish) boasts tons of protein and minerals including omega-3 fatty acids and vitamins A + D and potassium. The list really goes on and on, so check out the full link.

Since barramundi is a firm, meaty white fish and often compared to sea bass, I decided to put an Asian spin on this whole recipe. I paired it with heart healthy asparagus (inspired by the Food Network) and “volcano” rice – which is just what it sounds like. Another Whole Foods sale find, volcano rice is a mineral- and antioxidant-packed blend of traditional aromatic West Java rices grown in, you guessed it, volcanic soils. Ridiculously good and the perfect contrast against the sweet and tangy miso glaze of the fish.

All in all, this was such a great way to put barramundi on our radar and incorporate an entirely new fish into our diet. I’m actually dying to try this Puttanesca preparation from Cafe Johnsonia next! One of my favorite parts about cooking – I learn something new in the kitchen almost every day!