Miso Stirfried Greens with Barramundi

Soy is generally a big no no with the paleo diet, however I was interested to read Eat, Drink, Paleo’s post on the benefits of including miso into the paleo diet. As miso is a fermented soy product, there are less antinutrients such as phytates and lectins and it is more easily digestible than standalone soy. The post argues that miso is both healthy and nutritious, a great source of probiotics with high levels of isoflavones (which prevent cancer) and a good amount of protein, minerals and vitamins (especially Vitamin K in miso). I personally quite enjoy miso, so was quite excited to include it in our dinner tonight as it goes perfectly with white fish such as barramundi or kingfish. Being a bit more relaxed in this recipe, I’ve also included green beans as I have been craving them recently. Not 100% paleo, but pretty close and hey, we can’t all be perfect all the time 🙂

http://eatdrinkpaleo.com.au/why-miso-is-part-of-my-paleo-diet-and-my-favourite-way-to-use-it/

Serves 2 

Ingredients

  • 2 large stalks of kale, stalk removed and leaves torn into small pieces
  • 1 bunch of asparagus, ends removed and cut into thirds
  • 2 handfuls of green beans, ends removed and cut into thirds
  • 2 bunch of baby bok choy, cut in half
  • 1 zucchini, cut in half and then cut into matchsticks
  • 2 pieces of barramundi, skin on
  • 2 tbsp olive oil

Miso dressing

  • 1 tsp miso paste
  • 1 tsp wheat free tamari
  • 1/2 tsp raw honey
  • 1/2 tsp unhulled tahini
  • 1/2 tsp lemon juice
  • 1 clove of garlic, crushed
  • 3 tbsp hot water

Method

  • In a small bowl mix all dressing ingredients apart from hot water. Stir to combine and set aside
  • Steam kale, asparagus and green beans for 2 minutes. Set aside
  • In a large frypan heat olive oil. Once hot add barramundi placed skin down. Cook for 2 – 3 minutes, then flip. Peel the partially cooked skin off and place in the pan next to fish, cooking for a couple of minutes on each side until crispy. Keep an eye on the skin, as it will burn quickly. Once crisp, remove skin from pan and set aside
  • Heat a separate frypan. Add hot water to miso dressing, stir and pour into frypan. Add all green vegetables (including steamed kale mixture) and cook for 2 – 3 minutes
  • Continue to cook skinless barramundi, rotating as required until cooked through (fish should fall apart easily)
  • Serve fish on a bed of miso vegetables with crispy skin on the side

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