Breakfast · Japanese · 10 min
Pan-Seared Branzino with Shiro Miso and Sautéed Kohlrabi Linguine
- Calories
- 607
- Protein
- 48g
- Carbs
- 62g
- Fat
- 18g
Ingredients
- 207.0 g Filetto branzino
- 300 g KOHLRABI LINGUINE FRESH VEGGIE NOODLES, KOHLRABI LINGUINE
- 50 g Barley, pearled, raw (pre-cooked)
- 22 g WHITE MISO SOYBEAN PASTE SHIRO MISO
Method
- 01Bring a small pot of water to a boil and cook the pearl barley until tender, about 20-25 minutes, then drain.
- 02While the barley cooks, pat the branzino fillets bone-dry with paper towels to ensure a crispy sear.
- 03Heat a non-stick pan over medium-high heat with a whisper of oil.
- 04Place the fish skin-side down, pressing gently with a spatula to ensure full contact.
- 05Cook undisturbed for 3-4 minutes until the skin is golden and releases easily; flip and finish for 1 minute until just opaque through.
- 06Remove the fish to a plate.
- 07In the same pan, toss the kohlrabi linguine and the cooked barley.
- 08Whisk the white miso with a tablespoon of warm water and stir into the pan to glaze the vegetables and grain.
- 09The kohlrabi should remain slightly al dente, providing a nice crunch against the silky fish.
- 10Plate the miso-glazed barley and kohlrabi base, top with the crispy-skinned branzino, and serve immediately while fragrant and steaming.
Cook it with the whole plan around it
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