Honey & Soy-Glazed Barramundi with Crispy Mushrooms adapted from David Chang

Cook time:
Serves 4 Ingredients: 1/4 cup plus 1 tablespoon - canola oil, divided, 6 - large shiitake mushrooms, stemmed and caps quartered, 1 lb - medium turnips, cut into 3/4-inch wedges, 1 lb - medium radishes, quartered, 1/4 cup - honey, 2 tablespoons - soy sauce, 1 tablespoon - fresh lemon juice, 1/2 lb - swiss chard, stems discarded and leaves coarsely chopped, 2 tablespoons - molasses, 2 tablespoons - water, Salt, 1/2 lb - asian rice crackers, pulverized, 4 - 6 oz - barramundi fillets, skin-on or skinless,
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Chef Inspired

Honey & Soy-Glazed Barramundi with Crispy Mushrooms
and Root Vegetables adapted from David Chang

  • 15m prep
  • 35m cook
  • Serves 4
  • RECIPE CREATED BY
    David Chang

  • Pairs with White Wine

  • Perfect for Weekend Dinners

  • Perfect for Potlucks

Ingredients

¼ cup rapeseed oil
divided
6 shiitake mushroom
large, stemmed and caps quartered
1 lb turnip
medium, cut into 3/4-inch wedges
1 lb radish
medium, quartered
¼ cup honey
2 tablespoons soya sauce
1 tablespoon fresh lemon juice
½ lb swiss chard
stems discarded and leaves coarsely chopped
2 tablespoons molasses
2 tablespoons water
salt
½ lb rice crackers
asian, pulverized
4 - The Better Fish® Barramundi Skinless Fillets
skin-on or skinless
Servings

Nutrition per serving

Calories 601.73kcal 30%
Fat 17.81 25%
Carbs 87.74 34%
Sugars 32.63 36%
Protein 25.9 52%
Sodium 1047.86mg 52%
Fiber 5.53 20%

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

Nutrition per serving

Amount per serving

Calories 601.73kcal 30%
Fat 17.81 25%
Saturated Fat 1.5 8%
Trans Fat 0.06 6%
Monounsaturated Fat 10.38 1038%
Polyunsaturated Fat 4.92 492%
Carbs 87.74 34%
Fiber 5.53 20%
Sugars 32.63 36%
Protein 25.9 52%
Cholesterol 42.53mg 14%
Sodium 1047.86mg 52%
Calcium 123.43mg 15%
Magnesium 192.61mg 51%

% Daily Value*

Potassium 1381.16mg 39%
Iron 2.59mg 19%
Zinc 2.49mg 25%
Phosphorus 330.76mg 47%
Vitamin A 1042.76mkg 130%
Thiamin B1 0.34mg 31%
Riboflavin B2 0.27mg 19%
Niacin B3 5.51mg 34%
Vitamin B6 0.72mg 51%
Folic Acid B9 71.76mkg 36%
Vitamin B12 0mkg 0%
Vitamin C 59.16mg 74%
Vitamin D 7.78mkg 156%
Vitamin E 4.2mg 35%
Vitamin K 483.09mkg 644%

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

Health score

High
Medium
Low
7.9 /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 5.53   20% DV
Protein 25.9   52% DV
Calcium 123.43mg   15% DV
Magnesium 192.61mg   51% DV
Potassium 1381.16mg   39% DV
Iron 2.59mg   19% DV
Vitamin A 1042.76mkg   130% DV
Vitamin C 59.16mg   74% DV

Nutrients with negative impact

Saturated Fat 1.5   8% DV
Trans Fat 0.06   6% DV
Carbs 87.74   34% DV
Sugars 32.63   36% DV
Cholesterol 42.53mg   14% DV
Sodium 1047.86mg   52% DV

Vibrant, crunchy, sweet, and savory.
The recipe adapted from David Chang of Momofuku. Adaptation, food styling & photography by Jenny Huang.

Instructions

Step 1
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the mushroom and cook over moderately high heat, stirring, until lightly browned, 3 minutes. Next, add in the turnips and radishes, and cook until crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.
Step 2
While the vegetables are cooking, whisk the molasses and water in a medium bowl, season to taste with salt. Dip the barramundi fillets into the mixture covering both sides, and allow to marinate until the vegetables are almost done cooking. Remove from the marinating liquid, thoroughly dry both sides with a paper towel. In a separate bowl, cover the barramundi with rice cracker crumbs on both sides, pressing to help the crumbs adhere.
Step 3
In a large skillet, heat the remaining 1/4 cup of oil until shimmering. If you’re cooking skin-on barramundi, sear the skin side down first over high heat for about 5 minutes, until golden brown. Flip over and cook through, about 3-4 minutes. Transfer to paper towels to drain. To plate, place the barramundi over the bed of vegetables and serve immediately.
Suggested sides
  • Sautéed
    Spinach
  • Brown
    Rice
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