Teriyaki Barramundi Fillets

Ingredients:

• 2 x 3.5oz Desert Springs Barramundi fillets, skinless
• 1 tbsp olive oil, for grilling
• 2 tsp sesame seeds
• MARINADE:
• 1/4 cup light soy sauce or tamari
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 1 clove garlic, grated
• 1 tsp sesame oil
• TO SERVE:
• Rice (optional)
• Asparagus Spears
• Spiralised Carrot
• Sliced Avocado
• Sliced Spring Onion (optional)

Method:

Combine marinade ingredients
in a non-reactive bowl.
Add barramundi fillets
and submerge completely
in teriyaki marinade.
Cover and refrigerate
for a minimum of 1 hour,
ideally overnight.
Heat a non-stick pan
over low-medium heat.

Drizzle with olive oil.
Remove barramundi from
marinade. Place in heated
pan and cook for 3 minutes
each side. Remove from heat
and rest for 2 minutes.
Serve with steamed rice
and vegetables. Sprinkle
with sesame seeds.