with Capsicum & Japanese Dressing
This Japanese-style salad hits the trifecta with pan-seared green beans, mixed salad leaves and pea pods. When paired with a miso-glazed barramundi, you'll have flavour bursting in every bite. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the green beans in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Mixed salad leaves
1 packet
Barramundi
280 g
Miso paste
1 packet
Capsicum
1
Japanese dressing
1 packet
Pea Pods
1 packet
Olive oil
1 drizzle
Honey
0.5 tbs
Soy sauce
1 tsp
• Trim pea pods and halve lengthways.
• Thinly slice capsicum.
• In a small bowl, combine miso paste, the honey, soy sauce and a splash
of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the barramundi for 5-6 minutes each side.
• Remove pan from heat, add miso-honey mixture, turning barramundi to coat, until thickened and slightly sticky.
• Transfer to a plate to rest.
• Wash out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook capsicum, tossing regularly, until tender, 4-5 minutes.
• Transfer to a large bowl, season to taste and allow to cool slightly.
• To the bowl with cooled capsicum, add mixed salad leaves, pea pods and
Japanese-style dressing. Toss to coat. Season to taste
• Divide miso-glazed barramundi and pea pod salad between plates. Spoon over any barramundi resting juices. Enjoy!
375
kcal
Calories
1570
kJ
Energy (kJ)
20.3
g
Fat
4.2
g
of which saturates
17.5
g
Carbohydrate
13.8
g
of which sugars
4.4
g
Dietary Fibre
31
g
Protein
0
mg
Cholesterol
725
mg
Sodium
