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Kühlbarra: Locally farmed fish that’s drawing in the world
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Miso Marinated Barramundi Belly By Jeremy Nguee, Chef and Owner of Preparazzi
Serves
1
Preparation Time
20 Mins
Level
Easy
Serves: 1 Preparation Time: 20 Mins Level: Easy

Ingredients

1 pc
30g
White miso paste (saikyo miso)
30g
Mirin
30g
Sake
10g
Fine sugar
5g
Sesame oil
1 pc
Shiso leaf
1 pc
Grated radish
1 pc
Pickled ginger
1 pc
Lime / sudachi (never lemon)

Method

1.
Mix the white miso paste, mirin, sake, fine sugar and sesame oil together to form a marinade.
2.
Combine the marinade with the Barramundi belly in a clear food-safe bag and refrigerate for 24 hours. The skin will become soft and tacky.
3.
Pre-heat the oven to 170℃ (with top heat and fan mode).
4.
Prepare a roasting tray that will fit the Barramundi belly as tightly as possible.
5.
Broil the Barramundi belly skin-side up without turning for 15 minutes, or until the skin is golden brown and charred in places.
6.
Serve immediately with hot fluffy rice and garnish of choice (shiso leaf / grated radish / pickled ginger / lime or sudachi).