Teriyaki barramundi with barbeque greens and soba noodles
Make this sweet and salty teriyaki sauce from scratch in less than 10 minutes. It's perfect for paring with barbecued barramundi and soba noodles.
Note: + cooling and 15 mins marinating time
- ¼ cup (60ml) soy sauce
- ¼ cup (60ml) mirin seasoning
- 1 tbs sake (optional)
- 2 tbs honey
- 1 tbs miso paste
- 5cm-piece ginger, peeled, cut into matchsticks
- 4 Coles Australian 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)
Combine the soy sauce, mirin, sake, if using, honey and miso paste in a saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 mins or until sauce thickens slightly. Remove from heat. Stir in the ginger. Cool slightly. Transfer half the soy sauce mixture to a large glass or ceramic bowl. Add barramundi. Turn to coat. Cover with plastic wrap and place in the fridge for 15 mins to develop the flavours.
Cook the soba noodles in a large saucepan of boiling water for 2-3 mins or until tender. Drain well and return to the pan. Add half the remaining soy sauce mixture and toss to combine.
Heat a chargrill on medium-high. Brush baby broccoli and asparagus with oil. Cook on grill, turning, for 2-3 mins or until lightly charred. Transfer to a plate.
Cook the barramundi on the grill for 2-3 mins each side or until just cooked through. Transfer to a plate.
Divide the noodles, broccoli and asparagus among serving bowls. Top with barramundi and drizzle with the remaining soy sauce mixture. Sprinkle with chilli, if using.