Teriyaki Barramundi Fillets
Combine marinade ingredients in a non-reactive bowl. Add barramundi fillets and submerge completely in teriyaki 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. Place in heated pan and cook for 3 minutes each side. Remove from heat and rest for 2 minutes.
Serve with steamed rice and vegetables. Sprinkle with sesame seeds.
2 x 200g Infinity Blue Barramundi fillets, skinless
1 tbsp olive oil, for grilling
2 tsp sesame seeds
1/4 cup light soy sauce or tamari
1 tbsp dijon mustard
1 tbsp honey
1 tsp freshly grated ginger
1 clove garlic, grated
1 tsp sesame oil
Sliced Spring Onion (optional)