Method:

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

Ingredients:

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

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

TO SERVE:
Rice (optional)
Steamed Asian greens