Crispy Skin Barramundi Fillets with Miso Butter Sauce

Native to northern Australian waters, Barramundi is a great tasting fish renowned for its delicate flesh and mild flavour.  I like fillets of them panfried with crispy skin, then served over a simple miso butter sauce.  Add a scoop of steamed rice and vegetables on the side, you have a light, nutritious meal.  (This recipe works for salmon fillets as well.)  Miso is a traditional Japanese fermented soybean paste known for its rich savouriness.  Shiro (white) miso is lighter and sweeter than Aka (red) miso which has a stronger, deeper flavour.  Use whichever one you  prefer.  Miso and butter together makes a delicious sauce that goes particularly well with fish.

Serves 2

INGREDIENTS

• 2 Barramundi fillets with skin on, about 270g / 9½oz
• ½ teaspoon sea salt
• freshly ground black pepper 
• 1 tablespoon olive oil

For the miso butter sauce:

• ½ cup vegetable stock or water
• 2 tablespoons miso
• 50g / 1¾oz unsalted butter, cut into cubes
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped spring onions

METHOD

1. Pat fillets dry with paper towel.  Sprinkle the skin and flesh side of fillets with salt and pepper.
2. Heat oil in a non-stick frying pan over medium high heat until hot.  Place the fillets in the pan, skin side down.  Cook for 4 minutes or until the skin is golden brown and crisp.  Turn the fillets over and cook over medium heat for a further 2 minutes or until just cooked through.  
3. Make the sauce by placing stock or water in a small saucepan to the boil.  Whisk in the miso until smooth, then bring to the boil.  Reduce heat to low and whisk in the butter, a little at a time, until the mixture is well combined.  Remove from heat and stir in lemon juice and half the spring onions.
4. Divide the sauce between 2 plates.  Place the fillets, skin side up, on top of the sauce.  Garnish with the remaining spring onions.  Serve immediately with rice and vegetables.