44-6 ounce barramundi fillets, skin on or off, frozen*
Vegetable oil, for the pan
4 cupscooked brown rice, hot
1 small bunchscallions, thinly sliced on a bias, divided
2 tablespoonstoasted sesame oil, divided
1 cupjulienned carrots
1 cupjulienned snowpeas
2 cupshalved and sliced Persian cucumbers
1/2 cupwatermelon radish, or other variety of radish, very thinly sliced
2 tablespoonswhite and/or black sesame seeds
1 cupfresh cilantro, roughly chopped
1 cupfresh mint, roughly chopped
Sriracha sauce, for serving
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.
Step 1In 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 2Preheat 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 3Place 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 4In 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 5Arrange 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.
Note: If using fresh or thawed barramundi fillets, reduce the cook time to about 8-10 minutes.
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