RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 2 Coles Barra Fillers
- 100g Miso – 1 heaped tbsp
- 50ml Mirin
- 25ml Rice Wine Vinegar
- 50mls Soy
- 50mls Sesame oil
- 1 Bunch Coles Baby Broccoli
- Sesame Seeds
METHOD:
- Pre-heat oven to 200 degrees.
- To make the miso glaze, in a bowl, whisk miso, rice wine vinegar, soy sauce, sesame oil and water until combined.
- Place barramundi skin side down onto a lined tray.
- Evenly spoon the miso glaze over the flesh of the barramundi (reserving a spoonful for serving) and sprinkle sesame seeds over the top.
- Place into the oven for 8 – 10 minutes until cooked through.
- Meanwhile, drizzle EVOO over the top of the Baby Broccoli. Season with a pinch of salt. Transfer to a hot griddle pan/BBQ and char-grill on each side for around 3 – 4 minutes until charred to your preference.
- To serve, add the barramundi and baby broccoli to a platter. Drizzle a bit of the miso dressing over the broccoli.
Our friends at Wine Selectors recommend pairing this dish with a Chardonnay
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