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by The Team
2 Barramundi fillets (approx. 180–200g each, skin on)
3 tbsp soy sauce
2 tbsp honey
2 garlic cloves, minced
1 bunch asparagus, trimmed
1 cup jasmine or basmati rice
2 eggs
1 tbsp olive oil
Salt, to taste
Make the marinade:
In a small bowl, mix together the soy sauce, honey, and minced garlic.
Marinate the Barramundi:
Place the fillets in a shallow dish or zip-lock bag. Pour the marinade over the fish, ensuring it’s well coated. Cover and refrigerate for 1 hour.
Blanch the asparagus:
Bring a pot of salted water to the boil. Add asparagus and blanch for 1–2 minutes until bright green and tender-crisp. Drain and set aside.
Cook the rice and boil the eggs:
Cook rice according to package instructions.
Place eggs in a saucepan of cold water. Bring to a boil, then reduce to a simmer for 7–8 minutes for a slightly soft centre. Cool in cold water, peel and halve.
Sear the Barramundi:
Heat olive oil in a non-stick pan over medium-high heat. Remove fish from marinade (reserve excess marinade), pat dry slightly, and sear skin-side down for 4 minutes until crispy. Flip and cook another 4 minutes or until cooked through.
(Optional: While the fish rests, briefly simmer reserved marinade to drizzle over at the end.)
To serve:
Plate the rice, top with seared barramundi. Arrange blanched asparagus and halved boiled egg on the side. Drizzle extra honey soy glaze if desired.
