Miso-Sesame Marinated Barramundi


Combine marinade ingredients in a non-reactive bowl. Add barramundi fillets and submerge completely in miso-sesame marinade. Cover and refrigerate for a minimum of 1 hour, ideally overnight.

Heat a non-stick pan over low-medium heat. Drizzle with olive oil. Remove barramundi from marinade and scrape off excess. Place in heated pan and cook for 2 minutes each side. Remove from heat and rest for 2 minutes.

Serve with steamed rice


2 x 200g skinless Infinity Blue barramundi fillets
1 Tbsp olive oil, for grilling

4 tbsp light miso
2 tbsp rice wine vinegar
2 tbsp mirin
2 tbsp light soy sauce or tamari
1/2 tsp sesame oil

Rice (optional)
Steamed Asian greens

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