This dish is inspired by my favorite sustainably minded producers, beginning with Seatopia, whose regeneratively farmed, exceptionally high-quality seafood motivates me to highlight lesser-known species like their beautifully mild barramundi. I pair it with pork broth from Reclamation Foods, another small business devoted to regenerative and responsible practices, which gives the dish a deep, comforting backbone. The addition of miso paste brings a savory, umami richness that ties the whole bowl together, a nod to Japanese cuisine and its reverence for carefully crafted broths. Altogether, this recipe becomes an homage to sustainable food systems and the changing of the seasons—warm, cozy, and nourishing without feeling too heavy.

Servings: 4

Equipment:

Blender (or food processor)

Ingredients:

1 lb barramundi (I recommend this from Seatopia)
1 cup pork broth (I recommend this from Reclamation Foods)
1 lb carrots
3 tablespoons miso paste
1 bunch chives
2 cloves garlic
1 shallot
1” knob ginger
2 tablespoons sesame oil

Method:

Prepare the ingredients
Wash and dry the fresh produce. Peel and slice the carrots into rounds. Thinly slice the shallots. Slice the ginger and roughly chop the garlic. Pat the barramundi fillets dry and season with salt and pepper on both sides.
Start the miso carrot broth
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the shallots, ginger, and garlic. Sear until fragrant and lightly caramelized. Add the sliced carrots and season with salt; continue cooking until they are slightly softened and lightly browned.
Finish the miso carrot broth
Carefully pour in the pork broth and bring to a simmer. Cook until the carrots are soft, about 15–20 minutes. Transfer the mixture to a blender, add the miso paste, and blend until completely smooth. Taste, then season with salt if desired.
Sear the barramundi
Meanwhile, heat the remaining sesame oil in a non-stick skillet over medium-high heat. Sear the barramundi fillets skin-side down until crisp and golden. Flip and cook until just cooked through (internal temperature should reach 145 degrees Fahrenheit).
Finish and serve
Ladle the warm miso–carrot broth into shallow bowls. Place a seared barramundi fillet in the center of each bowl. Garnish with the chopped chives. Enjoy!