Barramundi & Sesame-Soy Pan Sauce


with Miso Mashed Potatoes & Bok Choy

30 MIN

10 SmartPoints®

2 Servings

We’re giving our crispy-skinned barramundi a bright lift with a savory sauce made with nutty sesame oil, soy sauce, and fresh ginger, which gets spooned over the fish and rich mashed potatoes (flavored with savory miso paste) just before serving.


  • 2 Skin-On Barramundi Fillets
  • 10 oz Baby Bok Choy
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil


1Prepare, cook & mash the potatoes:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and large dice the potatoes. Peel and roughly chop 2 cloves of garlic. Once boiling, add the diced potatoes and half the chopped garlic to the pot of water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste and 2 teaspoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

2Prepare the remaining ingredients & start the sauce:

While the potatoes cook, cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Peel and finely chop the ginger. In a bowl, combine the soy saucevinegar, and 1/4 cup of water

3Cook the bok choy:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy leaves. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

4Cook the fish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

5Finish the sauce & serve your dish:

In the same pan, heat the remaining sesame oil on medium-high until hot. Add the chopped ginger and remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Serve the cooked fish with the cooked bok choy and mashed potatoes. Top with the finished sauce. Enjoy! 

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