Teriyaki Barramundi Bowls

Cook time:
Serves 4 Ingredients: 1/2 cup - soy sauce, 3 tablespoons - brown sugar, 3 tablespoons - honey, 1/4 cup - mirin, 1 - 1-inch piece ginger, finely grated, 1 - clove garlic, finely grated, 1 tablespoon - corn starch, 2 tablespoons - water, 4 - 4-6 ounce barramundi fillets, skin on or off, frozen*, Vegetable oil, for the pan, 4 cups - cooked brown rice, hot, 1 small bunch - scallions, thinly sliced on a bias, divided, 2 tablespoons - toasted sesame oil, divided, 1 cup - julienned carrots, 1 cup - julienned snowpeas, 2 cups - halved and sliced Persian cucumbers, 1/2 cup - watermelon radish, or other variety of radish, very thinly sliced, 2 tablespoons - white and/or black sesame seeds, 1 cup - fresh cilantro, roughly chopped, 1 cup - fresh mint, roughly chopped, Sriracha sauce, for serving,
Recipes Where to Buy
Light and Lean

Teriyaki Barramundi Bowls

  • 30m prep
  • 25m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs with Riesling

  • Perfect for Weeknights

  • Perfect for Friends

Ingredients

½ cup soya sauce
3 tablespoons brown sugar
3 tablespoons honey
¼ cup mirin
1 inch ginger
piece, shredded
1 clove garlic
shredded
1 tablespoon corn starch
2 tablespoons water
4 4-6 The Better Fish® Barramundi Skinless Fillets
skin on or off
vegetable oil
for the pan
4 cups brown rice
cooked, hot
1 bunch spring onion
small, thinly sliced on a bias, divided
2 tablespoons toasted sesame oil
divided
1 cup carrot matchsticks
1 cup snow pea
julienned
2 cups persian cucumber
halved and sliced
½ cup watermelon radishes
or other variety of radish, very thinly sliced
2 tablespoons white sesame seeds
or black
1 cup cilantro (coriander herb)
roughly chopped
1 cup mint
roughly chopped
sriracha chili sauce
for serving
Servings

Nutrition per serving

Calories 1008.17kcal 50%
Fat 17.92 26%
Carbs 174.81 67%
Sugars 28.73 32%
Protein 34.05 68%
Sodium 1981.28mg 99%
Fiber 11.94 43%

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

Nutrition per serving

Amount per serving

Calories 1008.17kcal 50%
Fat 17.92 26%
Saturated Fat 3.17 16%
Monounsaturated Fat 6.33 633%
Polyunsaturated Fat 6.7 670%
Carbs 174.81 67%
Fiber 11.94 43%
Sugars 28.73 32%
Protein 34.05 68%
Cholesterol 42.53mg 14%
Sodium 1981.28mg 99%
Calcium 149.68mg 19%
Magnesium 241.69mg 64%
Potassium 1215.36mg 35%

% Daily Value*

Iron 4.08mg 29%
Zinc 4.24mg 42%
Phosphorus 582.98mg 83%
Vitamin A 1895.68mkg 237%
Thiamin B1 0.49mg 45%
Riboflavin B2 0.24mg 17%
Niacin B3 12.53mg 78%
Vitamin B6 0.2mg 14%
Folic Acid B9 89.8mkg 45%
Vitamin B12 0mkg 0%
Vitamin C 23.05mg 29%
Vitamin D 7.65mkg 153%
Vitamin E 1.64mg 14%
Vitamin K 77.74mkg 104%

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

Health score

High
Medium
Low
7.5 /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 11.94   43% DV
Protein 34.05   68% DV
Calcium 149.68mg   19% DV
Magnesium 241.69mg   64% DV
Potassium 1215.36mg   35% DV
Iron 4.08mg   29% DV
Vitamin A 1895.68mkg   237% DV
Vitamin C 23.05mg   29% DV

Nutrients with negative impact

Saturated Fat 3.17   16% DV
Carbs 174.81   67% DV
Sugars 28.73   32% DV
Cholesterol 42.53mg   14% DV
Sodium 1981.28mg   99% DV

The best of both worlds combined in one bowl. East meets west where lightly spiced and sweet converge in this fresh take on Teriyaki.
We hope you’ll join us in savoring the festive colors and tastes found in this simple-to-make but impressive-to-serve dish.

Instructions

Step 1
In a medium pot, combine the soy sauce, brown sugar, honey, mirin, ginger and garlic. Bring up to a boil, then reduce to a simmer and cook for 2-3 minutes. Mix together the corn starch and water in a small bowl, then add it to the pot, whisk, and cook until thickened, about 2 minutes more.
Step 2
Preheat the oven to 425 degrees F. Remove barramundi fillets from their packaging and run under cold tap water for a few seconds to remove the thin protective coating of ice. Use paper towels to pat each fillet very dry, then cut crosswise into 3-4 inch thick pieces. Line a sheet pan with parchment paper and lightly oil the bottom.
Step 3
Place the barramundi fillets on the pan with plenty of space in between, then brush each with half of the teriyaki glaze (reserve the other half in another bowl to prevent cross contamination). Bake until the barramundi is opaque throughout, about 15-20 minutes, depending on thickness. Remove from the oven and brush more teriyaki glaze over top.
Step 4
In a medium bowl, combine the rice with half of the scallions and 1 tablespoon sesame oil, then mix to combine. Divide the rice between 4 bowls, then place a small mound of each carrots, snow peas, cucumbers and radish over top. Drizzle the remaining sesame oil over the vegetables.
Step 5
Arrange the barramundi fillets on each bowl and drizzle any leftover teriyaki glaze on top. Sprinkle with sesame seeds and reserved scallions, then scatter the cilantro and mint all around. Serve with Sriracha sauce on the side.
Suggested sides
  • Miso
    Soup
  • White Bean
    Salad
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