Pan-Seared Barramundi with Apricot Miso Glaze and Garlic Veggie Stir-Fry

This pan-seared barramundi recipe delivers restaurant-quality results at home. The fish is cooked until the skin is perfectly crispy, then coated in a luscious glaze made from apricot jam, miso, soy sauce and fresh ginger. The result is a beautiful balance of sweet, savory and umami flavors.

Alongside the fish, a simple stir-fry of zucchini, carrots and scallions is seasoned with garlic powder and a touch of butter. It’s a quick, healthy side that complements the rich glaze. This dish is perfect for a light yet satisfying dinner any night of the week.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.26 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the barramundi fillets dry with paper towels and season both sides with salt and pepper.
2. In a small bowl, whisk together the apricot jam, miso sauce concentrate, soy sauce, grated ginger and sugar until smooth. Set aside.
3. Heat 1 teaspoon of cooking oil in a large non-stick skillet over medium-high heat. Place the barramundi skin-side down and cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes. Transfer to a plate and keep warm.
4. Reduce heat to medium. Add the remaining 1 teaspoon oil to the skillet. Add the zucchini and carrots and stir-fry for 3-4 minutes until tender-crisp. Add the scallions and garlic powder and cook for 1 more minute. Season with salt and pepper to taste. Remove from skillet and set aside.
5. In the same skillet, add the butter and the prepared miso apricot glaze. Cook over medium heat, stirring, for 1-2 minutes until the sauce thickens slightly.
6. Return the barramundi to the skillet, spooning the glaze over the fillets. Cook for 1 minute to warm through.
7. Serve the barramundi with the garlicky zucchini and carrot stir-fry on the side. Drizzle any remaining glaze over the fish.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute barramundi with other firm white fish like sea bass, cod or halibut. Adjust cooking time as needed.

What can I serve instead of the zucchini and carrot stir-fry?

This dish pairs well with steamed rice, quinoa or a simple green salad.

Is the miso sauce concentrate necessary?

The miso sauce concentrate adds depth of flavor, but you can substitute with 1 tablespoon of white miso paste mixed with a little water.