1 cup long-grain white rice
2 tablespoons gluten-free soy sauce
1 teaspoon sesame oil
1 teaspoon ginger, finely grated
4 (150g each) barramundi fillets
Olive oil spray
3 spring onions, thinly sliced diagonally
1 Lebanese cucumber, chopped
2 celery stalks, sliced
2 tablespoons mirin seasoning
2 teaspoons sesame seeds, toasted


1. Cook rice in a large saucepan of boiling water 10 minutes or until just tender
2. Drain in colander, set aside, turn often with a fork to release heat until cool
3. Preheat a barbecue grill or chargrill on medium
4. Combine soy sauce, sesame oil and ginger in a shallow glass or ceramic dish
5. Add barramundi turn to coat. Drain, spray with oil
6. Cook 3-4 minutes each side until opaque and flesh flakes when tested
7. Combine rice, onion, cucumber, celery and mirin seasoning toss to combine
8. Divide among plates and sprinkle with sesame seeds. Top with the barramundi



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