Miso-Glazed Barramundi with Ramen Noodles

Serves 2 Ingredients: 2 tablespoons - mirin, 2 tablespoons - sake, 2 tablespoons - white miso paste, 1 tablespoon - sugar, 2 - 6-oz barramundi fillets, cut in half or thirds, depending on size, Olive oil or vegetable oil, Baby bok choi, sliced in half, 2 cups - lemongrass dashi (see below), Ramen or Buckwheat soba noodles, cooked, Chopped chives for garnish, Red chiles, thinly sliced, for garnish, 1 piece - lemongrass, sliced in half lengthwise, 1 - 6-inch piece of kombu, 2 cups - loosely packed bonito flakes (katsuobushi),
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Miso-Glazed Barramundi
with Ramen Noodles

  • 30m prep
  • 15m cook
  • Serves 2
    Friends & Family

  • Pairs with Sancerre

  • Perfect for Weeknights

  • Perfect for Comfort Food


2 tablespoons mirin
2 tablespoons sake
2 tablespoons white miso paste
1 tablespoon sugar
2 x The Better Fish® Barramundi Skinless Fillets
cut in half or thirds
olive oil
or vegetable oil
baby bok choy
sliced in half
ramen noodles
ramen, or buckwheat soba, cooked
chopped, for garnish
red chili
thinly sliced, for garnish
1 piece lemongrass
sliced in half lengthwise
1 piece kombu
2 cups bonito flakes
loosely packed, katsuobushi

Nutrition per serving

Calories 588.15kcal 29%
Fat 12.26 18%
Carbs 51.39 20%
Sugars 17.65 20%
Protein 64.11 128%
Sodium 3924.71mg 196%
Fiber 2.64 9%

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

Nutrition per serving

Amount per serving

Calories 588.15kcal 29%
Fat 12.26 18%
Saturated Fat 2.07 10%
Monounsaturated Fat 5.32 532%
Polyunsaturated Fat 1.14 114%
Carbs 51.39 20%
Fiber 2.64 9%
Sugars 17.65 20%
Protein 64.11 128%
Cholesterol 139.59mg 47%
Sodium 3924.71mg 196%
Calcium 142.89mg 18%
Magnesium 146.14mg 39%
Potassium 1249.57mg 36%

% Daily Value*

Iron 2.39mg 17%
Zinc 0.12mg 1%
Phosphorus 14.17mg 2%
Vitamin A 589.08mkg 74%
Thiamin B1 0.02mg 2%
Riboflavin B2 0.03mg 2%
Niacin B3 0.32mg 2%
Vitamin B6 0.12mg 9%
Folic Acid B9 9.62mkg 5%
Vitamin B12 0mkg 0%
Vitamin C 51.64mg 65%
Vitamin D 15.31mkg 306%
Vitamin E 1.18mg 10%
Vitamin K 13.4mkg 18%

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

Health score

6.1 /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 2.64   9% DV
Protein 64.11   128% DV
Calcium 142.89mg   18% DV
Magnesium 146.14mg   39% DV
Potassium 1249.57mg   36% DV
Iron 2.39mg   17% DV
Vitamin A 589.08mkg   74% DV
Vitamin C 51.64mg   65% DV

Nutrients with negative impact

Saturated Fat 2.07   10% DV
Carbs 51.39   20% DV
Sugars 17.65   20% DV
Cholesterol 139.59mg   47% DV
Sodium 3924.71mg   196% DV

Murmurs of “Oooh-mami” heard ’round the table. Taking its cue from the famous Nobu, this Miso-Glazed Barramundi with Ramen Noodles might remind you of Chef Matsuhisa’s revered black cod at first blush. Our version is not strictly a soup, nor a noodle-palooza, yet marries these comforting elements of Japanese farmhouse cooking with naturally buttery barramundi and baby bok choi. Whether you’re branching into new types of seafood or have long been a fan of traditional Asian homestyle cuisine—this dish is perfect for impressing yourself—and any guests lucky enough to dine at your table. Recipe, food styling and photography by Linda Schneider of Wild Greens and Sardines.


Step 1
Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Reduce the heat to low, add the miso paste, and whisk to combine. When the miso has dissolved completely, raise the heat to high and add the sugar, whisking constantly to ensure that the sugar doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Step 2
Pat the barramundi fillets dry with paper towel. Brush the fish with the miso marinade, place in a non-reactive dish or bowl, and cover tightly with plastic wrap. Allow to marinate in the refrigerator at least 30 minutes or up to three days.
Step 3
Heat a skillet over medium-high heat on the stovetop. Lightly coat with oil. When very hot, add the baby bok choy (cut side down) and cook until nicely browned. Flip and cook another minute. Remove and set aside.
Step 4
Add a tablespoon of oil to the skillet and cook the fillets until they brown and blacken in spots, about 3 minutes. Flip and continue cooking until the other side is browned, another 3 minutes — or until the fish is opaque and flakes easily.
Step 5
Bruise the lemongrass with the back of a chef’s knife to release its aromatic oils. Steep the kombu and lemongrass in 4 cups of water over medium heat until the water comes to a rapid simmer (don’t let it come to a boil).
Step 6
Remove the pan from the heat and add a 1/2 cup of cold water. Cool the liquid for a couple of minutes, then add 2 cups dried bonito flakes. Do not stir.
Step 7
When the bonito flakes have settled near the bottom (about 3 minutes), strain the mixture using a fine-mesh strainer or a sieve lined with a paper towel and discard the flakes. Again, do not stir the stock, as it will cloud the dashi, which should have a light golden color.

To Serve

Step 8
Ladle the dashi into a bowl. Top with noodles, bok choy, and miso-glazed fish. Garnish with chives and red chiles. Dashi will keep for 3-4 days in the refrigerator.
Suggested sides
  • Stir-Fried
  • Sauteed
    Snow Peas

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