• Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut on a diagonal into 1/2-inch-thick pieces. Trim and halve zucchini lengthwise; cut on a diagonal into 1/2-inch-thick pieces. Trim and slice scallion whites into 1/4-inch pieces; thinly slice scallion greens. Peel and mince ginger.

• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots in an even layer; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes (you’ll add more to the pan in the next step).

• Add zucchini, scallion whites, garlic powder, a big pinch of salt, and pepper to same pan; cook, stirring occasionally, until browned and softened, 3-5 minutes more. Remove pan from heat; keep covered until ready to serve.

• While veggies cook, pat barramundi* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. • Add barramundi, skin sides down, and cook until opaque, 4-5 minutes. Flip and cook until barramundi is cooked through, 3-4 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool for at least 1 minute.

• Heat a drizzle of oil in same pan over medium heat. Add half the ginger and cook, stirring often, until toasted and fragrant, 30-60 seconds. • Stir in miso sauce concentrate, jam, soy sauce, 1/4 cup water (1/2 cup for 4 servings), and 1/4 tsp sugar (1/2 tsp for 4). Cook, stirring often, until combined and thickened, about 2-4 minutes. Remove from heat and stir in remaining ginger and 1 TBSP butter (2 TBSP for 4). (TIP: If sauce is too thick, stir in water, 1 TBSP at a time, until mixture reaches desired consistency.) Taste and season with salt and pepper.

• Add barramundi to pan with sauce and turn to coat. • Divide barramundi and veggie stir-fry between plates in separate sections. Drizzle barramundi with as much sauce as you like and sprinkle with scallion greens. Serve any remaining sauce on the side. Barramundi is fully cooked when internal temperature reaches 145°.