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Teriyaki barramundi with bbq greens and soba noodles recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Cozy up with a comforting Japanese-inspired bowl on chilly nights, satisfying that take-out craving without leaving home.
Ingredients:
  • 60ml soy sauce
  • 60ml seasoning
  • 20.00 ml sake (optional)
  • 57.20 gm honey
  • 24.00 gm miso paste
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 4 Ocean Barramundi Fillets
  • 180g soba noodles
  • 2 bunches baby broccoli, halved lengthways
  • 1 bunch asparagus, woody ends trimmed
  • 2 tsp sesame oil
  • 1 long red chilli, thinly sliced (optional)
Instructions:
  • In a saucepan over medium heat, mix together soy sauce, mirin, sake (if using), honey, and miso paste. Bring to a simmer and cook for 2-3 mins until slightly thickened. Remove from heat, stir in ginger, then cool slightly. Transfer half of the sauce to a large glass or ceramic bowl. Add barramundi, coat well, cover with plastic wrap, and refrigerate for 15 mins to enhance flavors.
  • Boil the soba noodles in a large saucepan for 2-3 minutes until tender. Drain and return to the pan, then mix in half of the soy sauce mixture.
  • Preheat the chargrill to medium-high heat. Brush baby broccoli and asparagus with oil. Grill, turning occasionally, until lightly charred, about 2-3 minutes. Transfer to a plate.
  • Grill the barramundi for 2-3 minutes on each side until perfectly cooked. Place on a plate.
  • Distribute the noodles, broccoli, and asparagus into individual serving bowls. Place the barramundi on top and generously drizzle with the leftover soy sauce mixture. Optionally, garnish with chilli for an extra kick.

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