with ginger roasted radishes, chayote, and Swiss chard
Prep & Cook Time:35-45 min.
Cook Within:3 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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.
Plate the Dish
Place vegetables on a plate. Place barramundi next to vegetables. Drizzle honey-soy sauce over both.
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