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Tamari-ginger glazed barramundi with zucchini and coconut rice
Gluten-Free Friendly, Dairy-Free, Pescatarian, Protein Plus
2 Servings, 890 Calories/Serving
20–35 Minutes
This riff on teriyaki-glazed fish is a perfect balance of salty and sweet, served with coconut rice and sesame zucchini and tomatoes. Plus, it’s great warm or cold.
In your bag
- ¾ cup jasmine rice
- 1 cup coconut milk
- 1 organic zucchini or yellow squash
- 3 ounces organic cherry or grape tomatoes
- Sunbasket Japanese sesame dressing (gluten-free tamari - sesame seeds - honey - rice vinegar)
- 1 tablespoon gluten-free tamari
- Sunbasket honey-ginger glaze (honey - granulated garlic - ground ginger)
- Fish options:
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 4 or 5 sprigs organic fresh cilantro
Nutrition per serving
Calories 890, Total Fat 32g (41% DV), Sat. Fat 20g (100% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 570mg (25% DV), Total Carb. 114g (41% DV), Fiber 5g (18% DV), Total Sugars 23g (Incl. 17g Added Sugars, 34% DV), Protein 39g
Contains:
Tree Nuts (coconut), Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice, coconut milk, and ¼ cup water. [If cooking for 4 people, use the same quantity of water.] Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
2
Make the zucchini
- Cut the zucchini lengthwise into quarters, then crosswise into 2-inch pieces.
- Cut the tomatoes in half.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, arrange the zucchini in a single layer, cut sides down, and cook, undisturbed, until lightly browned and starting to soften, 2 to 3 minutes. Turn the zucchini to the other cut sides and cook, undisturbed, until lightly browned, 2 to 3 minutes. Add more oil between batches if needed.
Transfer to a medium bowl, add the tomatoes and Japanese sesame dressing, and toss to combine. Season to taste with salt and pepper. Do not clean the pan. While the zucchini is cooking, start preparing the fish.
3
Cook the fish
- In a small bowl, stir together the tamari and honey-ginger glaze.
- Pat the fish dry with a paper towel.
In the same pan used for the zucchini, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking.
For barramundi:
Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes. Transfer to a plate; discard the skin if desired.
For halibut and salmon:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.
Immediately add the tamari-ginger glaze to the pan, then remove from the heat. Swirl the glaze in the pan until thickened slightly, about 30 seconds. Brush or spoon the glaze over the fish.
4
Finish the rice
- Coarsely chop the cilantro; set aside half for garnish.
Add half the cilantro to the rice and stir to combine.
Serve
Transfer the rice to individual bowls. Arrange the zucchini and tomatoes on one side of the rice and place the fish on the other side. Garnish with the remaining cilantro and serve.
Kids Can!
- Rinse the rice.
- Combine the rice, coconut milk, and water in a sauce pot.
- Stir the tamari and honey-ginger glaze.
- Arrange the zucchini and tomatoes on the rice.
- Garnish the dish with cilantro.