Marinating time: 4 hours To make den miso, place mirin and sake in a small saucepan over low heat. Bring to a simmer, then, using a long match or barbecue lighter, light alcohol at edge of liquid to flambé and cook off alcohol; keep an eye on flame. When it subsides, remove pan from heat. Add sugar and stir until it dissolves. Transfer liquid to a bowl, add miso and whisk until smooth. Place bowl over a saucepan of simmering water and cook, stirring occasionally, for 10 minutes or until smooth and slightly thickened. Set aside to cool to room temperature.
Place fish in half the miso and cover with plastic wrap. Marinate for 4 hours or overnight.
Remove fish from marinade and place on an oven tray lined with baking paper. Preheat grill to high. Cook fish for 2 minutes each side or until just golden; don’t let miso burn. Brush with remaining den miso and cook for a further minute each side or until fish is cooked through and golden.
Place a piece of fish in the centre of each lettuce leaf and scatter with fried harusame.
* Available from Japanese food shops, harusame are clear (cellophane) noodles made from potato or sweet potato starch. Substitute mung bean vermicelli or rice vermicelli.
* White miso paste is from Asian food shops.
Drink Kozaemon Junmai Daiginjo sake. This softer Junmai style of sake, with its aromatics and underlying sweetness, complements the texture of barramundi and the flavour of miso.
Photography by John Reyment