Miso Marinated Barramundi Belly
Serves: 1 Preparation Time: 20 Mins Level: Easy
Barramundi belly (~250g)
White miso paste (saikyo miso)
Lime / sudachi (never lemon)
Mix the white miso paste, mirin, sake, fine sugar and sesame oil together to form a marinade.
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.
Pre-heat the oven to 170℃ (with top heat and fan mode).
Prepare a roasting tray that will fit the Barramundi belly as tightly as possible.
Broil the Barramundi belly skin-side up without turning for 15 minutes, or until the skin is golden brown and charred in places.
Serve immediately with hot fluffy rice and garnish of choice (shiso leaf / grated radish / pickled ginger / lime or sudachi).