Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Thinly slice green onion.Melt 1/2 tbsp (1 tbsp) butter in a small microwaveable bowl. Add miso, half the honey, 1/2 tsp (1 tsp) soy sauce and 1/2 tbsp (1 tbsp) ginger-garlic puree to the bowl with melted butter, then stir to combine.

Heat a large non-stick pan over medium-high heat.When hot, add carrots and 1/2 cup (3/4 cup) water. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 5-6 min. Add 1 tbsp (2 tbsp) butter, then bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add remaining garlic-ginger puree and 1/2 tbsp (1 tbsp) soy sauce. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, to taste.Transfer veggies to a plate. Cover to keep warm.

Meanwhile, pat barramundi dry with paper towels.Arrange barramundi, skin-side down, on a foil-lined baking sheet. Season barramundi with salt and pepper, then spread miso glaze over top.Broil barramundi in the middle of the oven until cooked through, 5-6 min.\*\*

Combine remaining soy sauce, remaining honey and 1/4 cup (1/2 cup) water to the same pan from step 3, then heat over medium. Cook, scraping up any bits stuck to the bottom of the pan, until slightly reduced and thickened, 1-2 min.Remove the pan from heat, then add 1 tbsp (2 tbsp) butter. Stir until butter is combined.

Add half the green onions to the pot with rice, then fluff with a fork.Divide rice between bowls. Top with veggies, then barramundi. Drizzle soy-butter sauce over plate.Sprinkle remaining green onions over top.