Crispy Honey-Soy Barramundi

with ginger roasted radishes, chayote, and Swiss chard

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Soy

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • 1 Chayote
  • 4 oz. Radish
  • 3 oz. Swiss Chard
  • 1 fl. oz. Honey
  • Info
    ½ fl. oz. Soy Sauce
  • Info
    12 oz. Barramundi Fillets
  • 1 cup Crispy Rice Cereal
  • Info
    1 fl. oz. Egg Whites
  • 2 tsp. Chopped Ginger
  • Nutrition (per serving)

  • Calories
    416
  • Carbohydrates
    30g
  • Fat
    19g
  • Protein
    35g
  • Sodium
    1750mg
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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

  • Step 1 - Prepare the Ingredients
    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 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.

  • Step 2 - Start the Vegetables
    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.

  • Step 3 - Bread the Fish
    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.

  • Step 4 - Finish the Vegetables
    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.

  • Step 5 - Cook the Fish
    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

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