Barramundi with Carrot Ginger Purée and Forbidden Rice

Cook time:
Serves 4 Ingredients: 5 - large carrots, cut into small pieces, 1 - yellow onion, thinly sliced, 2 - knobs of ginger, peeled and minced, 3 - cloves garlic, minced, 1 - shallot, minced, 3 tablespoons - vegetable oil, 2 cups - fish stock, 4 - 5-7-ounce barramundi fillets, skin on, 1 cup - cooked Forbidden Rice, Pea shoots (for garnish), Fried shallots (for garnish),
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Chef Inspired

Barramundi with Carrot Ginger Purée
and Forbidden Rice

  • 30m prep
  • 30m cook
  • Serves 4
  • RECIPE CREATED BY
    Austin Navarre

  • Pairs with White Wine

  • Perfect for Entertaining

  • Perfect for Friends

Ingredients

5 carrot
large, cut into small pieces
1 brown onion
thinly sliced
2 knobs ginger
peeled and minced
3 garlic clove
minced
1 shallot
minced
3 tablespoons vegetable oil
2 cups fish stock
4 5-7-ounce The Better Fish® Barramundi Skinless Fillets
skin on
1 cup cooked rice
cooked, forbidden
1 pea shoots
for garnish
1 shallot
fried, for garnish
Servings

Nutrition per serving

Calories 306.12kcal 15%
Fat 12.61 18%
Carbs 26.51 10%
Sugars 4.79 5%
Protein 21.45 43%
Sodium 262.86mg 13%
Fiber 3.25 12%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 306.12kcal 15%
Fat 12.61 18%
Saturated Fat 2.16 11%
Monounsaturated Fat 4.7 470%
Polyunsaturated Fat 4.6 460%
Carbs 26.51 10%
Fiber 3.25 12%
Sugars 4.79 5%
Protein 21.45 43%
Cholesterol 43.69mg 15%
Sodium 262.86mg 13%
Calcium 50.63mg 6%
Magnesium 30.4mg 8%
Potassium 822.15mg 23%

% Daily Value*

Iron 0.65mg 5%
Zinc 0.59mg 6%
Phosphorus 131.19mg 19%
Vitamin A 3823.82mkg 478%
Thiamin B1 0.11mg 10%
Riboflavin B2 0.15mg 11%
Niacin B3 2.38mg 15%
Vitamin B6 0.25mg 18%
Folic Acid B9 22.85mkg 11%
Vitamin B12 0.8mkg 32%
Vitamin C 8.82mg 11%
Vitamin D 7.65mkg 153%
Vitamin E 1.94mg 16%
Vitamin K 22.55mkg 30%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
9.1/10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 3.25   12% DV
Protein 21.45   43% DV
Calcium 50.63mg   6% DV
Magnesium 30.4mg   8% DV
Potassium 822.15mg   23% DV
Iron 0.65mg   5% DV
Vitamin A 3823.82mkg   478% DV
Vitamin C 8.82mg   11% DV

Nutrients with negative impact

Saturated Fat 2.16   11% DV
Carbs 26.51   10% DV
Sugars 4.79   5% DV
Cholesterol 43.69mg   15% DV
Sodium 262.86mg   13% DV

Barramundi, matsutake, shallots, and carrot ginger purée. Is it any wonder that the beauty of this dish is rivaled only by that of its creators’ commitments to multi-tiered sustainable practices?
Recipe by Chef Austin Navarre of Chelsea Farms Oyster Bar, who is featured in our Restaurant Profile on The Current blog this month. Photograph courtesy of Chelsea Farms Oyster Bar.

Instructions

Step 1
Preheat your oven to 450 degrees F.
Step 2
Heat your oil in a pan and drop in garlic, shallot and ginger until they’ve bloomed. Add the onion, carrots and fish stock. Bring to a simmer and cook until soft.
Step 3
Strain the mixture and reserve the liquid. Puree the carrots in a blender using the cooking liquid to correct or adjust the consistency. Season with salt and pepper to taste.
Step 4
Place the barramundi skin side down in a hot (almost smoking) pan. Press down on the fish so that it doesn’t rise up and you sear the skin completely, about two minutes. Flip over and finish cooking in a 450 degree F oven for 3 to 5 minutes or until done.
Step 5
Smear the carrot puree on the plate. Add a scoop of Forbidden Rice on top of the puree, and place the fish on top of the rice. Garnish with pea shoots and fried shallots.
Suggested sides
  • Sauteéd
    Bok Choi
  • Miso
    Soup
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