Barramundi shioyaki, miso soup, rice, pickles, dashi pumpkin

DOWNLOADABLE RECIPE CARD AVAILABLE BELOW. CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

READY IN: 30 MINS

INGREDIENTS‭:‬

Barramundi (use by is 11/3/21, supplier incorrectly labelled) 

Japanese rice

Dashi

Miso

Furikake (Japanese spice)

Lebanese cucumber

Japanese pumpkin

Lemon

Spring onion

 

PANTRY STAPLES‭:‬ White sugar, cooking oil, salt

ALLERGENS‭:‬ Wheat, soy, sesame, lactose, fish, onion, yeast

SPECIALISED EQUIPMENT‭:‬ Baking paper

NOTES‭:‬ Shioyaki means “salt grilled”. The combination of rice, pickles and miso soup with the fish is a common breakfast in Japan.

METHOD‭:‬

1. Prepare the ingredients: Wash the vegetables. Slice the cucumbers into thin rounds. Cut the pumpkin into 2cm cubes. Slice the spring onion whites into 1cm rounds. Thinly slice the spring onion greens on the diagonal. Cut the lemon into wedges.

2. Cook the rice: Cook the rice in a rice cooker according to manufacturer instructions, or use the following method. Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 10 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve.

3. Make the pumpkin miso soup: Place the pumpkin evenly in a saucepan then add dashi along with  ¾ cup of water per person over medium heat. Simmer for 10 minutes or until just tender. Remove from heat. Just before serving, add the miso into a ladle, lower the ladle into the soup to add some of the soup into the ladle then mix until well combined. Add the miso mixture to the rest of the soup. Alternatively, add miso into a bowl then add 2 tablespoons of the soup and mix until well combined. Add the mixture to the rest of the soup. Add spring onion whites and mix well.

4. Make the miso pickles: Meanwhile, combine the cucumber, a pinch of salt, a pinch of sugar and a small spoon of the miso in a small bowl. Stir to combine. Set aside for at least 5 minutes.

5. Cook the fish: Using a paper towel, wipe the skin of the fish so it is dry. Heavily salt the flesh side of the barramundi and let it sit for 5 minutes. You can salt the fish for longer to further improve the texture. Heat a splash of oil in a frying pan over high heat. Add the barramundi skin side down, moving the fish around for a few seconds to prevent it from sticking. Put a piece of baking paper on top of the fish then place a weight on it, such as a bowl or saucepan. Reduce the heat to medium. Cook the fish for 5 minutes, or until the skin is crisp and releases from the pan. Remove the weights and baking paper. Gently flip the fish and continue cooking on the other side for an additional 2 minutes, or until the fish is cooked.

5. To serve: Place one serving of rice in a small ramekin then place the serving tray on top of the ramekin. Carefully flip both then remove the bowl to create a mound. Top with furikake. Add the pumpkin miso soup into a small bowl then place the bowl on the tray. Add miso pickled cucumber onto the tray and top with the spring onion greens. Place the barramundi onto the tray and top with a wedge of lemon. Repeat for all servings.

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