Braised Barramundi with Pickled Vegetables, Steamed Rice, Soy Egg and Crispy Pork Belly

Cook time:
Serves 4 Ingredients: 3 fillets - barramundi 7-9 oz skinless, cut in half, 1 1/5 pounds - pork belly, 1/4 cup - soy sauce, 1/4 cup - rice vinegar, 4-5 cloves - garlic, crushed, 2 oz - ginger, 1 - onion, 1 tablespoon - Chinese 5 spice powder, 4 cups - water, split in two, 1 cup - Jasmine Rice or Udon Noodles, 1 oz - zucchini, 1 oz - yellow squash, 1 oz - carrots, 4 oz - white or rice vinegar, 1 teaspoon - salt, 1 tablespoon - pickling spice, 1 teaspoon - sugar, 2 oz - water, 6 - quail eggs, 4 tablespoons - soy sauce (sub tamari if gluten free), scallions, chopped on the bias, sesame seeds,
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Braised Barramundi with Pickled Vegetables, Steamed Rice, Soy Egg, and Crispy Pork Belly

  • 10m cook
  • Serves 4
  • RECIPE CREATED BY
    Kelly Armetta

  • Pairs with White Wine

  • Perfect for Weekends

  • Perfect for Families

Ingredients

3 x The Better Fish® Barramundi Skinless Fillets
cut in half
1.2 pounds pork belly
¼ cup soya sauce
¼ cup rice vinegar
4 cloves garlic
crushed
2 oz ginger
1 onion
1 tablespoon five spice mix
4 cups water
split in two
1 cup jasmine rice
or udon noodles
1 oz courgette
1 oz yellow squash
1 oz carrot
4 oz vinegar
or rice
1 teaspoon salt
1 tablespoon pickling spice
1 teaspoon sugar
2 oz water
6 quail egg
4 tablespoons soya sauce
sub tamari if gluten free
1 spring onion
chopped on the bias
1 sesame seed
Servings

Nutrition per serving

Calories 1058.57kcal 53%
Fat 75.82 108%
Carbs 54.16 21%
Sugars 3.76 4%
Protein 37.77 76%
Sodium 2609.95mg 130%
Fiber 4.77 17%

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

Nutrition per serving

Amount per serving

Calories 1058.57kcal 53%
Fat 75.82 108%
Saturated Fat 27.85 139%
Monounsaturated Fat 0.89 89%
Polyunsaturated Fat 0.51 51%
Carbs 54.16 21%
Fiber 4.77 17%
Sugars 3.76 4%
Protein 37.77 76%
Cholesterol 253.08mg 84%
Sodium 2609.95mg 130%
Calcium 120.47mg 15%
Magnesium 54.66mg 15%
Potassium 632.41mg 18%

% Daily Value*

Iron 7.69mg 55%
Zinc 1.14mg 11%
Phosphorus 164.17mg 23%
Vitamin A 718.73mkg 90%
Thiamin B1 0.1mg 9%
Riboflavin B2 0.22mg 16%
Niacin B3 1.82mg 11%
Vitamin B6 0.27mg 19%
Folic Acid B9 31.95mkg 16%
Vitamin B12 0.21mkg 8%
Vitamin C 16.98mg 21%
Vitamin D 7.84mkg 157%
Vitamin E 0.34mg 3%
Vitamin K 9.57mkg 13%

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

Health score

High
Medium
Low
3.7/10

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 4.77   17% DV
Protein 37.77   76% DV
Calcium 120.47mg   15% DV
Magnesium 54.66mg   15% DV
Potassium 632.41mg   18% DV
Iron 7.69mg   55% DV
Vitamin A 718.73mkg   90% DV
Vitamin C 16.98mg   21% DV

Nutrients with negative impact

Saturated Fat 27.85   139% DV
Carbs 54.16   21% DV
Sugars 3.76   4% DV
Cholesterol 253.08mg   84% DV
Sodium 2609.95mg   130% DV

Tried and True Combo. This Asian-inspired combo makes for a delicious, succulent meal. Substitute ramen or udon noodles for the rice if you’re feeling creative. Recipe by Kelly Armetta. Food styling & photography by Kassie Borrosen.

Instructions

For the Pork Belly

Step 1
Season belly with 5 spice. Sear on both sides.
Step 2
In a large pan, add in the belly, soy sauce, rice vinegar, garlic, ginger, and onions. Cover with two cups of water.
Step 3
Place into oven and slow cook for two hours or until pork belly is tender but can still hold its shape.
Step 4
Remove pork and strain broth into a new pot.
Step 5
Add additional water or stock and simmer to adjust flavor and broth body.
Step 6
Skim impurities and fat as it rises to the surface of the broth.
Step 7
Adjust strength of broth with seasoning and water.

For the Pickled Vegetables

Step 8
Combine vinegar, salt, pickling spice, sugar, and water
Step 9
Simmer to infuse spices into brine and strain.
Step 10
Pour hot brine over vegetables and let pickle for two hours.
Step 11
Remove from brine and dice.

For the Soy Egg

Step 12
Steep in boiling water for 3 minutes.
Step 13
Once cooked, let cool and peel. Add soy sauce and marinate for 5 to 6 minutes, turning over halfway through. Remove from soy and reserve for service.

For the Barramundi and Final Dish

Step 14
Cut pork belly into thin squares or rectangle pieces.
Step 15
Step 2Sear slowing in a pan to render fat and crisp up the pork.
Step 16
While the broth is hot, gently poach the barramundi in the liquid for approximately 4 minutes.
Step 17
Build each bowl with a small portion of rice. Top with barramundi. Split the soy eggs. Garnish with pickled vegetables and egg halves. Ladle the broth slowly onto the side of the bowl. Place the crispy pork belly on top of the fish. Sprinkle with sesame seeds and scallions.
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