Miso barramundi

Miso marinated barramundi. Packed full of flavor. Easy to prepare and make.

Author

Glenn Skinner

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 134.6F / 57C

Ingredients

• 2 barramundi fillet without skin approx 300-400g
• 2 tablespoon mirin
• 2 tablespoon sake
• 2 tablespoon miso paste
• 1 clove garlic, minced
• Garlic infused olive oil
• 1 handful steamed green beans/bok choy
• Steamed white Rice

Directions

1. Mix mirin, sake and miso paste together in a bowl (or a jar and shake)
2. Coat fish in marinade and place in individual zip lock bags with left over marinade divided evenly
3. Marinade fish in fridge over night
4. Sous vide fish in zip lock bags using water immersion technique for 30min at 57c.

Finishing Steps

1. Heat cast iron pan with oil until smoking and sear fish for 30sec per side.
2. Fry garlic with oil in another pan until fragrant and then add remaining marinade, simmer for a few minutes.