4 tbsp yellow miso paste
4 tbsp rice wine vinegar
2 tbsp raw sugar
2 tbsp soy sauce
4 or 5 barramundi fillets
Oil for frying
METHOD
In a bowl, whisk together the miso, rice wine vinegar, sugar,and soy sauce until you get a smooth runny paste.
In a large tray cover the fish in the paste, cover with cling film and place in the fridge for anything from 30 mins to 3 hours to marinate.
Heat the oil in a nonstick frying pan; add the fish skin side d9wn including all the marinade. Cook for 2 to 4 minutes until you can see that the edges are cooked. Flip the fish; cook until flaky and white, 2 to 4 minutes more.
Serves 4. Serve with rice, vegetables and/or kimpira
VARIATION
ADDITIONAL INGREDIENTS
500g of brussel sprouts, stalks removed and chopped finely
1 leek, chopped finely
1/2 can of 3 bean mix
2 cloves of garlic, minced
Splash of lemon juice
METHOD
Pre-heat the oven to 200C
Place all the additional ingredients in a large oven dish and mix. Place in the oven and roast for 10 mins.
Remove the tray from the oven. Place the marinaded fish on the vegetables. Cook for 15 to 20 mins until the fish is done.
Serve with pilaf.
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