Miso Glazed Barramundi
If a tasty weeknight dinner is on the menu, this is the recipe for you. Fresh Australian barramundi is transformed with Japanese-inspired flavours. This miso glaze also goes beautifully drizzled over fresh vegetables, other white fish, and salmon.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 700 g barramundi fillets
- 1 tbsp white miso paste
- 1 tbsp red miso paste
- 1 tbsp cooking sake
- 1 tbsp mirin
- 2 tsp soy sauce
- 2 tsp freshly grated ginger
- 1 tbsp white sugar
- 2 egg yolks
How do I make it?
- Add barramundi to a shallow ovenproof baking pan. Combine white and red miso pastes, sake, mirin, soy sauce, ginger, and sugar in a small bowl and mix well. Pour half the miso mixture over the barramundi and place in fridge to marinate for 15 minutes.
- Preheat oven to 200C.
- Add egg yolks to the reserved half of the miso mixture and beat well. Remove barramundi from fridge and spoon the egg and miso mixture over the top of the fish. Cook in oven for 12 minutes, or until fish is firm, then turn oven grill on and grill fish for 2 minutes, or until the top starts to brown.
- Serve over a bed of wilted greens drizzled with juices from the baking pan.
