Chef John's Miso-Glazed Barramundi

Rating: 4.83 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This miso-glazed recipe features Barramundi, a mild, flaky, white-fleshed fish that you'll probably be seeing more and more due to its reputation as a sustainable, eco-friendly seafood. It's showing up in grocery store frozen seafood cases, and chances are you'll run across some soon. If you do, buy it and make this recipe.

By Chef John

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
2
Yield:
2 servings
Nutrition Info
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth.

    Advertisement

  • Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish.

  • Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.

Nutrition Facts

Per Serving:
226 calories; protein 28.5g 57% DV; carbohydrates 13.3g 4% DV; fat 5.9g 9% DV; cholesterol 58.6mg 20% DV; sodium 1585.9mg 63% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Kit
Rating: 5 stars
01/24/2015
Love this! The miso makes a great glaze. I never had barramundi before but I'll definitely be having it again. Read More
Helpful
(3)
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kit
Rating: 5 stars
01/24/2015
Love this! The miso makes a great glaze. I never had barramundi before but I'll definitely be having it again. Read More
Helpful
(3)
L Di Caprio
Rating: 5 stars
08/15/2016
I made this dish for a group of people who aren't crazy about fish. They absolutely loved it and I'm sharing the recipe. It took very little time and is so easy. It's a new family favorite. Read More
Helpful
(1)
akward
Rating: 5 stars
09/06/2017
Excellent! I used rainbow trout filets and followed recipe to a "T"! Will make again. Read More
Advertisement
Matt Simmons
Rating: 5 stars
07/03/2018
Substituted honey for brown sugar delicious! Read More
stl_foodie at heart
Rating: 5 stars
12/04/2018
I thought this was delicious and the whole family ate every bite even my two young kids. It reminded me of the miso-glazed sea bass at Stir Crazy. I didn't have rice wine vinegar so i had to substitute for apple cider vinegar and it still turned out well. Next time I will try to figure out how to make the sauce a bit thicker as it was the consistency of soy sauce and vinegar. The miso paste wasn't as thick as I was expecting. Read More
texas_cajun
Rating: 5 stars
03/27/2019
Another great recipe from Chef John. Any light white fish will work here. Paired with Miso Sesame Dressing (from this site) was an excellent meal. Read More
Advertisement
Michelle
Rating: 5 stars
03/17/2019
WOW!!! love this!!!!!!.this will be a regular meal for me. I made it according to recipe with no subs. I made a spring mix salad and threw some green onions and cucumbers and skinny girl raspberry vinegarette and it was EXCELLENT. This fish has a beefier texture but it holds up really well to this mix. You won't have any crumbs left. My cats came running when they smelled it.;-) Read More
Aspiring Chef
Rating: 5 stars
06/26/2019
This is absolutely delicious. Don't change a thing. Bought the Barramundi at Costco - much more affordable than Sea Bass. The glaze is wonderful. Making this again tonight. Read More
David Twitchell
Rating: 5 stars
06/03/2020
Quick, easy, flavorful. I used a sea bass, and mine needed 2.5 minutes per side—two minutes wasn’t enough. Read More
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/19/2020