Pan-Fried Barramundi with Asparagus and Miso Glaze Recipe

Instructions:

1. 
   1 Prepare the Miso Glaze and Cook the Asparagus

   In a small bowl, mix white miso paste, soy sauce, mirin, honey, and a splash of water until smooth. Heat a drizzle of olive oil in a large non-stick pan over medium heat. Sauté the asparagus spears for 3-4 minutes until tender and slightly charred. Remove from the pan and set aside.

2. 
   2 Pan-Fry the Barramundi

   Add more olive oil to the pan if needed. Season the barramundi fillets with salt and pepper, and place them skin-side down in the pan. Cook for 3-4 minutes until the skin is crispy and the fish is almost cooked through, then flip the fillets and cook for an additional 1-2 minutes.

3. 
   3 Add the Glaze and Serve

   Pour the miso glaze into the pan with the barramundi, allowing it to simmer for 1-2 minutes until slightly thickened. Serve the barramundi fillets over the asparagus, drizzling with the remaining glaze and garnishing with sesame seeds and chopped spring onions.