Sake Marinated Crispy Skin Barramundi Over Soba Noodle, Pickled Carrots. Green Onions Kombu Dashi And Grilled Baby Bok Choy Recipe
Indulge in our Sake Marinated Crispy Skin Barramundi, perfectly seared to achieve a delightful crunch that gives way to tender, flaky fish. Served atop a bed of silky Soba noodles, this dish is complemented by vibrant pickled carrots and fresh green onions. The umami-rich Kombu Dashi adds depth, while grilled baby bok choy introduces a touch of smokiness. A harmonious blend of flavors and textures awaits in every bite!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Marinate the Barramundi
In a bowl, combine sake, soy sauce, and brown sugar. Add the barramundi fillets and marinate for at least 30 minutes.
Prepare the Pickled Carrots
Julienne the carrots and mix with rice vinegar, salt, and sugar. Let sit for at least 20 minutes.
Cook Soba Noodles
Bring a pot of water to a boil, add soba noodles, and cook according to package instructions. Drain and set aside.
Make Kombu Dashi
In a pot, combine water and kombu. Bring to a simmer, then remove kombu after 10 minutes. Season with salt.
Cook Barramundi
In the same grill pan, cook the marinated barramundi skin-side down for about 4-5 minutes until crispy. Flip and cook for an additional 2-3 minutes.
Plate the Dish
On a plate, create a bed of soba noodles, top with the crispy barramundi, pickled carrots, and grilled bok choy. Drizzle with kombu dashi and garnish with chopped green onions.