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Pan-fried barramundi with eggplant and miso purée

The purée here is made with boiled eggplant, so it's super-quick to make and has a lovely creamy texture. The addition of miso gives it a lovely deep flavour, which works well with the barramundi.

You'll need

1 tbsp grapeseed oil 4 barramundi fillets (about 200gm each) 40 gm butter 1 tbsp lemon juice To serve: steamed vegetables, such as sugar snaps and asparagus   Eggplant and miso purée 2 large eggplant (350gm each), peeled and cut into 3cm cubes Juice of 1 lemon, plus extra to season 1½ tbsp white miso (shiro miso) 50 gm butter 2 tbsp light soy sauce, or to taste


  • 01
  • For purée, bring a large saucepan of water to the boil, add eggplant and lemon juice, and boil until tender (5 minutes). Drain well in a colander (5 minutes), then transfer to a blender with remaining ingredients and blend until smooth. Season to taste with soy sauce and lemon juice, stir well and cover with foil to keep warm.
  • 02
  • Meanwhile, heat oil a large non-stick frying pan over medium-high heat, season barramundi and fry skin-side down until golden (3-4 minutes). Add butter and lemon to pan, turn barramundi and fry, basting occasionally, until golden-brown and just cooked through (3-4 minutes). Serve with eggplant and miso purée, top with steamed vegetables and pour pan juices over.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2015

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