Steamed barramundi with soy and miso dressing
Get some seafood on your plate with this flavourful soy and miso barramundi. Ready in just 20 minutes, this simple dish is perfect for busy weeknights.
- 1 tbs miso paste
- 2 tbs rice wine vinegar
- 1 1/2 tbs light soy sauce
- 1 tsp caster sugar
- 1 tsp sesame oil
- 4 spring onions, cut into 5cm lengths
- 4 Coles Australian Ocean Barramundi Portions or firm white fish fillets
- 2 bunches baby broccoli, halved lengthways
Combine the miso, vinegar, soy sauce, sugar and oil in a small bowl.
Place four 30cm squares of baking paper on a clean work surface. Divide the spring onion among the squares. Top with the fish. Drizzle with half the miso mixture. Bring 2 sides of the paper together. Fold over twice. Fold the ends to enclose the filling.
Place the parcels in a steamer over a saucepan of simmering water. Cover and cook for 5 mins. Add the baby broccoli to the steamer and cook for 2-3 mins or until the baby broccoli is bright green and the fish is just cooked through.
Divide the fish parcels and baby broccoli among serving plates. Carefully open the parcels. Drizzle with remaining miso mixture to serve.
Serve with spring onion curls and toasted sesame seeds