Chef Inspired
Barramundi in Japanese Curry Broth with Shiratake Noodles
- 15m prep
- 15m cook
- Serves 2
-
RECIPE CREATED BY
Kelly Armetta
Ingredients
2
5oz
The Better Fish® Barramundi Skinless Fillets
1
qt
dashi
1
teaspoon
minced ginger
5
cloves
garlic
sliced
sliced
2
spring onion
white and green separated white cut on bias, green chopped for garnish
white and green separated white cut on bias, green chopped for garnish
2
oz
carrot
bias 1/4 in cut
bias 1/4 in cut
2
oz
daikon radish
bias 1/4 in cut
bias 1/4 in cut
½
oz
rice vinegar
½
teaspoon
sugar
1
oz
mushroom
soya sauce
to taste
to taste
1
oz
oil
Nutrition per serving
| Calories | 407.53kcal | 20% |
|---|---|---|
| Fat | 18.52 | 26% |
| Carbs | 18.77 | 7% |
| Sugars | 3.87 | 4% |
| Protein | 40.52 | 81% |
| Sodium | 1594.16mg | 80% |
| Fiber | 2 | 7% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 407.53kcal | 20% |
|---|---|---|
| Fat | 18.52 | 26% |
| Saturated Fat | 3.44 | 17% |
| Monounsaturated Fat | 5.95 | 595% |
| Polyunsaturated Fat | 5.94 | 594% |
| Carbs | 18.77 | 7% |
| Fiber | 2 | 7% |
| Sugars | 3.87 | 4% |
| Protein | 40.52 | 81% |
| Cholesterol | 85.05mg | 28% |
| Sodium | 1594.16mg | 80% |
| Calcium | 58.45mg | 7% |
| Magnesium | 20.93mg | 6% |
| Potassium | 867.48mg | 25% |
% Daily Value*
| Iron | 0.95mg | 7% |
|---|---|---|
| Zinc | 0.41mg | 4% |
| Phosphorus | 65.53mg | 9% |
| Vitamin A | 1465.91mkg | 183% |
| Thiamin B1 | 0.06mg | 5% |
| Riboflavin B2 | 0.13mg | 9% |
| Niacin B3 | 1.33mg | 8% |
| Vitamin B6 | 0.19mg | 14% |
| Folic Acid B9 | 27.79mkg | 14% |
| Vitamin B12 | 0.01mkg | 0% |
| Vitamin C | 13.37mg | 17% |
| Vitamin D | 15.33mkg | 307% |
| Vitamin E | 1.94mg | 16% |
| Vitamin K | 51.72mkg | 69% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
7.6
/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 2 | 7% DV |
| Protein 40.52 | 81% DV |
| Calcium 58.45mg | 7% DV |
| Magnesium 20.93mg | 6% DV |
| Potassium 867.48mg | 25% DV |
| Iron 0.95mg | 7% DV |
| Vitamin A 1465.91mkg | 183% DV |
| Vitamin C 13.37mg | 17% DV |
Nutrients with negative impact
| Saturated Fat 3.44 | 17% DV |
| Carbs 18.77 | 7% DV |
| Sugars 3.87 | 4% DV |
| Cholesterol 85.05mg | 28% DV |
| Sodium 1594.16mg | 80% DV |
A quick take on Japanese hot pot.
Instructions
Step 1
Heat oil in stock pot.
Step 2
Add white part of green onions, sear and remove
Step 3
Add garlic and ginger. Saute for 2 minutes
Step 4
Add dashi, daikon, carrots vinegar, sugar and curry.
Step 5
Simmer until vegetables are almost tender
Step 6
Add barramundi, whites of green onions, mushrooms.
Step 7
Simmer until fish is cooked through
Step 8
Place heated noodles in bowl. Ladle vegetables and broth on top of noodles
Step 9
Top with barramundi and garnish with green onions
Step 10
Serve with soy sauce
