Miso Barramundi

High protein, healthy fats plus a probiotic kick combines for an easy to make dinner. The sesame seeds are a bitter digestive support which can be amplified again with the addition of broccoli, brussels sprouts and kale.

A note on miso: White miso is milder and slightly sweet — ideal here. It contains live cultures when unpasteurised, though cooking does reduce the probiotic content. The real gut benefit is in the fermentation byproducts — organic acids and enzymes — which remain even after heat. If you want the full probiotic benefit, add a teaspoon of miso dissolved in warm (not boiling) water as a simple broth on the side.

Serves 2

Ingredients

• 2 barramundi fillets

• 2 tbsp white (shiro) miso paste

• 1 tbsp mirin

• 1 tbsp soy sauce or tamari

• 1 tsp sesame oil

• 1 tsp fresh ginger, grated

• 1 tsp rice wine vinegar

• Sesame seeds and sliced spring onion to serve

Method

Combine miso, mirin, soy sauce, sesame oil, ginger, and rice wine vinegar in a small bowl. Coat the barramundi fillets and allow to marinate for at least 20 minutes — longer if you have time, up to overnight in the fridge.

Heat a non-stick pan or oven grill to medium-high. Cook fillets for 3–4 minutes each side until the miso is slightly caramelised and the fish flakes easily. Watch it closely — miso burns quickly.

Serve over steamed brown rice or alongside greens, scattered with sesame seeds and spring onion.