Barramundi Teriyaki by Darshan’s Kitchen
400g Muhudu Modha
50ml Soy Sauce
100g Corn Starch
First, to make the Teriyaki Sauce, take 75ml of Mirin & add 50ml of Soy Sauce to it. Cut the Barramundi fillet into smaller pieces. Put the Corn Starch into a bowl & dip the fish pieces into it & cover the pieces properly. Heat the pan & put some butter enough for the pieces. Leave 2-3 minutes per side and leave the fish until it gets crusty.
Once it’s done take the sauce created earlier & pour into the pan. Let it sizzle for 2-3 minutes & then take out the fish pieces. Leave the sauce on the pan for another 2 mints & serve it with the fish.