Chef Inspired
Barramundi with Carrot Ginger Purée
and Forbidden Rice
- 30m prep
- 30m cook
- Serves 4
Barramundi with Carrot Ginger Purée
-
RECIPE CREATED BY
Austin Navarre -
Pairs with White Wine
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Perfect for Entertaining
-
Perfect for Friends
Ingredients
5
carrot
large, cut into small pieces
large, cut into small pieces
1
brown onion
thinly sliced
thinly sliced
2
knobs
ginger
peeled and minced
peeled and minced
3
garlic clove
minced
minced
1
shallot
minced
minced
3
tablespoons
vegetable oil
2
cups
fish stock
4
5-7-ounce
The Better Fish® Barramundi Skinless Fillets
skin on
skin on
1
cup
cooked rice
cooked, forbidden
cooked, forbidden
1
pea shoots
for garnish
for garnish
1
shallot
fried, for garnish
fried, for garnish
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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