Type what you have

Ingredients

• ✓ barramundi fillet
• yellow miso paste
• rice vinegar
• brown sugar
• soy sauce
• vegetable oil

Instructions

1. 1 Whisk miso paste, rice wine vinegar, brown sugar, and soy sauce together in a bowl until smooth.
2. 2 Place barramundi fillets, rounded-sides up, on a plate; spread 1/2 miso glaze on rounded sides.
3. 3 Heat oil over high heat in a nonstick skillet; add fillets, glazed-sides down, and spread remaining 1/2 glaze over flat sides fillets. Cook until slightly white around edges, 1 to 2 minutes. Flip fillets; cook until flaky and white, 1 to 2 minutes more.

By John Mitzewich

Ingredients

• ✓ barramundi fillet
• lemon
• all-purpose flour
• garlic powder
• salt
• black pepper
• olive oil
• canola oil
• truffle oil

Instructions

1. 1 Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
2. 2 Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
3. 3 Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.

By Daria