Tamari-Ginger Glazed Barramundi With Zucchini and Coconut Rice | Sunbasket

Name: Tamari-Ginger Glazed Barramundi With Zucchini and Coconut Rice | Sunbasket
Ingredients: 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

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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.

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Ingredients

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