master

Tonight’s meal is inspired by a challenge-winning dish from the September 13 episode of MasterChef Season 8 on FOX. Hearty barramundi fillets are accompanied by roasted broccoli, sticky sushi rice, and—for crispy and creamy textures in every bite—tempura-fried avocado. When drizzled on top, a sauce of citrusy ponzu, sesame oil, and spicy sambal ties it all deliciously together. (Chefs, firmer avocados hold up better to tempura frying, so you can use yours right away!)

Ethan Mick

with Avocado Tempura & Roasted Broccoli

Seared Barramundi & Sushi Rice

Skin-On Barramundi Fillets

Sushi Rice

Garlic

Scallions

Avocado

Lime

Broccoli

Ponzu Sauce

Mirin

Sambal Oelek

Sesame Oil

Tempura Mix

Ingredients

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the broccoli into small pieces. Quarter the lime.

Prepare the ingredients:

In a small pot, combine the **rice**, **garlic**, **white bottoms of the scallions**, **a big pinch of salt**, and **1 cup of water**; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the **mirin**; season with salt and pepper to taste.

Cook the rice:

While the rice cooks, place the **broccoli** on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with **half the sesame oil**; carefully stir to coat. Season with salt and pepper to taste. Set aside in a warm place.

Roast the broccoli:

While the broccoli roasts, pit and peel the **avocado**; cut lengthwise into ½-inch-thick pieces. To make the batter, in a large bowl, whisk together the **tempura mix** and **¼ cup of cold water** until smooth; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, thoroughly coat the avocado in the batter (letting any excess drip off); carefully add to the pan. Cook 2 to 4 minutes per side, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Drain off and discard any excess oil from the pan. Wipe out the pan.

Make the avocado tempura:

Pat the **barramundi fillets** 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 fillets, skin side down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Cook the barramundi:

While the barramundi cooks, in a bowl, whisk together the **ponzu sauce**, **remaining sesame oil**, **the juice of 2 lime wedges**, and **as much of the sambal oelek as you’d like**, depending on how spicy you’d like the dish to be. Divide the **cooked rice**, **roasted broccoli**, **avocado** **tempura**, and **cooked barramundi fillets** between 2 dishes. Garnish with the **green tops of the scallions**. Serve with the sauce and **remaining lime wedges** on the side. Enjoy!