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Miso-Glazed Barramundi with Ramen Noodles

This dish is perfect for impressing yourself and any guests lucky enough to dine at your table.

Prep Time

        Prep time: 30 minutes
        Cook time: 15 minutes
        Yield: Serves 2


    •    1 tbsp sugar
    •    2 tbsps sake
    •    2 tbsps mirin
    •    olive oil or vegetable oil
    •    2 tbsps white miso paste
    •    Chive chopped, for garnish
    •    baby bok choy, sliced in half
    •    1 piece kombu (approx. 6 inch)
    •    red chili, thinly sliced for garnish
    •    2 x barramundi fillets, cut in half or thirds
    •    ramen noodles or buckwheat soba, cooked
    •    1 piece lemongrass, sliced in half lengthwise
    •    2 cups bonito flakes, loosely packed, katsuobushi


  1. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Reduce the heat to low, add the miso paste, and whisk to combine. When the miso has dissolved completely, raise the heat to high and add the sugar, whisking constantly to ensure that the sugar doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  2. Pat the barramundi fillets dry with paper towel. Brush the fish with the miso marinade, place in a non-reactive dish or bowl, and cover tightly with plastic wrap. Allow to marinate in the refrigerator at least 30 minutes or up to three days.
  3. Heat a skillet over medium-high heat on the stovetop. Lightly coat with oil. When very hot, add the baby bok choy (cut side down) and cook until nicely browned. Flip and cook another minute. Remove and set aside.
  4. Add a tablespoon of oil to the skillet and cook the fillets until they brown and blacken in spots, about 3 minutes. Flip and continue cooking until the other side is browned, another 3 minutes — or until the fish is opaque and flakes easily.
  5. Bruise the lemongrass with the back of a chef’s knife to release its aromatic oils. Steep the kombu and lemongrass in 4 cups of water over medium heat until the water comes to a rapid simmer (don’t let it come to a boil).
  6. Remove the pan from the heat and add a 1/2 cup of cold water. Cool the liquid for a couple of minutes, then add 2 cups dried bonito flakes. Do not stir.
  7. When the bonito flakes have settled near the bottom (about 3 minutes), strain the mixture using a fine-mesh strainer or a sieve lined with a paper towel and discard the flakes. Again, do not stir the stock, as it will cloud the dashi, which should have a light golden color.
  8. To serve: Ladle the dashi into a bowl. Top with noodles, bok choy, and miso-glazed fish. Garnish with chives and red chiles. Dashi will keep for 3-4 days in the refrigerator.

This great family recipe is thanks to The Better Fish at


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