Chef Inspired
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
cut in half
1.2
pounds
pork belly
¼
cup
soya sauce
¼
cup
rice vinegar
4
cloves
garlic
crushed
crushed
2
oz
ginger
1
onion
1
tablespoon
five spice mix
4
cups
water
split in two
split in two
1
cup
jasmine rice
or udon noodles
or udon noodles
1
oz
courgette
1
oz
yellow squash
1
oz
carrot
4
oz
vinegar
or rice
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
sub tamari if gluten free
spring onion
chopped on the bias
chopped on the bias
sesame seed
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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