Recipe by Nicole Gaffney (ColeyCooks.com) 

Serves 4 

Prep Time: 30 minutes 

Cook Time: 25 minutes 

Ingredients:  

1/2 cup soy sauce 

3 tablespoons brown sugar 

3 tablespoons honey 

1/4 cup mirin 

1 1-inch piece ginger, finely grated 

1 clove garlic, finely grated 

1 tablespoon corn starch 

2 tablespoons water 

4 4-6 ounce barramundi fillets, skin on or off, frozen* 

vegetable oil, for the pan  

4 cups cooked brown rice, hot 

1 small bunch scallions, thinly sliced on a bias, divided 

2 tablespoons toasted sesame oil, divided 

1 cup julienned carrots 

1 cup julienned snow peas 

2 cups halved and sliced Persian cucumbers 

1/2 cup watermelon or another variety of radish, very thinly sliced  

2 tablespoons white and/or black sesame seeds 

1 cup fresh cilantro, roughly chopped 

1 cup fresh mint, roughly chopped 

Sriracha sauce, for serving 

Directions:  

In a medium pot, combine the soy sauce, brown sugar, honey, mirin, ginger and garlic. Bring up to a boil, then reduce to a simmer and cook for 2-3 minutes. Mix together the corn starch and water in a small bowl, then add it to the pot, whisk, and cook until thickened, about 2 minutes more.  

Preheat the oven to 425 degrees. Remove barramundi fillets from their packaging and run under cold tap water for a few seconds to remove the thin protective coating of ice. Use paper towels to pat each fillet very dry, then cut crosswise into 3-4 inch thick pieces. Line a sheet pan with parchment paper and lightly oil the bottom.  

Place the barramundi fillets on the pan with plenty of space in between, then brush each with half of the teriyaki glaze (reserve the other half in another bowl to prevent cross contamination). Bake until the barramundi is opaque throughout, about 15-20 minutes, depending on thickness. Remove from the oven and brush more teriyaki glaze over top. 

In a medium bowl, combine the rice with half of the scallions and 1 tablespoon sesame oil, then mix to combine. Divide the rice between 4 bowls, then place a small mound of each carrots, snow peas, cucumbers and radish over top. Drizzle the remaining sesame oil over the vegetables. Arrange the barramundi fillets on each bowl and drizzle any leftover teriyaki glaze on top. Sprinkle with sesame seeds and reserved scallions, then scatter the cilantro and mint all around. Serve with Sriracha sauce on the side.  

Tips/Notes: *If using fresh or thawed barramundi fillets, reduce the cook time to about 8-10 minutes.