Crispy Honey-Soy Barramundi

with ginger roasted radishes, chayote, and Swiss chard

$9.95 per serving

There's lots of ways to bread and fry a fish: Going all Union Jack and adding some fries and vinegar, coating in tempura batter for a "land of the rising sun" twist, or chop 'em up, form into "sticks," and bread 'em for America's contribution: fish sticks. Here at Home Chef, we've come up with another, a crispy rice breading that provides a crunch like no other. The sweet-salty combination of honey-soy adds perfect flavor to that memorable texture.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    416
  • Carbohydrates
    30g
  • Fat
    19g
  • Protein
    35g
  • Sodium
    1750mg
  • Prep & Cook Time
    35-45 min.
  • Cook Within
    3 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
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  • In The Box

  • 1 Chayote
  • 4 oz. Radish
  • 3 oz. Swiss Chard
  • 1 oz. Honey
  • ½ fl. oz. Soy Sauce
  • 12 oz. Barramundi Fillets
  • 1 cup Crispy Rice Cereal
  • 1 fl. oz. Egg Whites
  • 2 tsp. Chopped Ginger
Crispy Honey-Soy Barramundi with ginger roasted radishes, chayote, and Swiss chard
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Crispy Honey-Soy Barramundi with ginger roasted radishes, chayote, and Swiss chard
    1

      Before Cooking

    Prepare the Ingredients

    Trim chayote ends and halve lengthwise. Use a spoon to scoop seed out of each half. Halve again and cut into ½" slices on an angle. Trim and quarter radishes. Stem Swiss chard. Trim stalks, cut stems into ½" slices on an angle, and coarsely chop leaves. Stir together honey and soy sauce in a small mixing bowl. Pat barramundi fillets dry.

  • Crispy Honey-Soy Barramundi with ginger roasted radishes, chayote, and Swiss chard
    2

    Start the Vegetables

    Place chayote, radishes, and Swiss chard stems on prepared baking sheet. Toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper and spread into a single layer. Roast until lightly browned and tender, 15-18 minutes. Vegetables will finish cooking in a later step. While vegetables roast, bread fish.

  • Crispy Honey-Soy Barramundi with ginger roasted radishes, chayote, and Swiss chard
    3

    Bread the Fish

    Place crispy rice in a medium mixing bowl and crush into a coarse powder. Place egg whites in another medium mixing bowl. Dip barramundi in egg whites, set on a plate, and season with both sides with ¼ tsp. salt and ¼ tsp. pepper. Place barramundi in bowl with crispy rice, coating completely. Shake off excess and place on a plate. Sprinkle remaining crispy rice on top of barramundi.

  • Crispy Honey-Soy Barramundi with ginger roasted radishes, chayote, and Swiss chard
    4

    Finish the Vegetables

    Carefully, add Swiss chard leaves and ginger to baking sheet and toss to coat. Season with ¼ tsp. salt and spread into a single layer. Roast until leaves are wilted, 2-3 minutes.

  • Crispy Honey-Soy Barramundi with ginger roasted radishes, chayote, and Swiss chard
    5

    Cook the Fish

    Place a large non-stick pan over medium heat. Add 2 Tbsp. olive oil and barramundi to hot pan. Cook until golden brown and barramundi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove from burner.

  • Crispy Honey-Soy Barramundi with ginger roasted radishes, chayote, and Swiss chard
    6

    Plate the Dish

    Place vegetables on a plate. Place barramundi next to vegetables. Drizzle honey-soy sauce over both.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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