Meal Kit
Crispy Honey-Soy Barramundi
with ginger roasted radishes, chayote, and Swiss chard
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Barramundi), Eggs, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
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.
In Your Box (serves 2)
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12 oz. Barramundi Fillets
- 1 Chayote
- 4 oz. Radish
- 3 oz. Swiss Chard
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1 fl. oz. Egg Whites
- 1 fl. oz. Honey
- 1 cup Crispy Rice Cereal
- 2 tsp. Chopped Ginger
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½ fl. oz. Soy Sauce
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) bP8LD0Pz
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Calories310
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Carbohydrates37g
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Net Carbs34g
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Fat2.5g
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Protein41g
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Sodium830mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim chayote ends and halve lengthwise. Use a spoon to scoop seed out of each half. Halve again and cut into 1/2" slices on an angle. Trim and quarter radishes. Stem Swiss chard. Trim stalks, cut stems into 1/2" slices on an angle, and coarsely chop leaves. Stir together honey and soy sauce in a small mixing bowl. Pat barramundi fillets dry.
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2 Start the Vegetables
Place chayote, radishes, and Swiss chard stems on prepared baking sheet. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 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.
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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 1/4 tsp. salt and 1/4 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.
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4 Finish the Vegetables
Carefully, add Swiss chard leaves and ginger to baking sheet and toss to coat. Season with 1/4 tsp. salt and spread into a single layer. Roast until leaves are wilted, 2-3 minutes.
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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.
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6 Plate the Dish
Place vegetables on a plate. Place barramundi next to vegetables. Drizzle honey-soy sauce over both.
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