Ingredients
- 4 Skin-On Barramundi Fillets
- 2 tbsp Sesame oil
- 1 head of broccoli
- 2 large orange sweet potatoes
- 2 tbsp butter
- 1 tbsp white miso paste
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp Obento Rice Wine Vinegar
- ΒΌ cup Obento Sushi & Sashimi Soy Sauce
Method
- Cook & mash the sweet potatoes:Peel & dice sweet potatoes in 1.5cm cubes. Cook in boiling water or in the microwave. Cook 10 to 15 minutes depending on method, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the miso paste, butter, & half the sesame oil. Mash to your desired consistency; season with salt and pepper to taste. Cover and set aside in a warm place.
- Prepare the broccoli:While the sweet potatoes cook, cut broccoli into florets. Rinse. Set aside in a steamer or microwave-safe dish.
- Prepare the ginger & soy glaze:Spoon minced garlic & ginger into a small bowl. Add the vinegar, sushi sauce and 1/4 cup water; whisk to combine.
- Cook the fish & prepare the glaze:Pat the fish fillets dry with paper towels. In a large pan (nonstick), heat the remaining tablespoon of sesame oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook for approx 6 minutes, or until lightly browned & crispy. Flip the fillets and add the glaze to the pan. Put broccoli onto steam at this stage. Cook, constantly swirling the glaze in the pan for another 6 minutes, or until the fish is cooked through. Turn off the heat. Broccoli needs 5-8 minutes depending on the method & preferred level of crunch.
- Serve:Serve the fish fillets on a bed of mashed sweet potatoes and served with steamed broccoli. Top the fillets with the remaining glaze from the pan. Enjoy
Product used in recipe
- OBENTO - OBENTO SAUCE - SUSHI & SASHIMI SOY SAUCE
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
