Soy and sesame marinated barramundi

This tasty soy and sesame marinated barramundi is a great meal for hot summer nights, marinate, sizzle and serve in just 25 minutes!

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

1. Step 1

   Cook rice in a large saucepan of boiling water for 10 minutes or until just tender. Drain in a colander. Set aside, turning occasionally with a fork or large metal spoon to release the heat, until cool.

2. Step 2

   Meanwhile, preheat a barbecue grill or chargrill on medium. Combine soy sauce, sesame oil and ginger in a shallow glass or ceramic dish. Add barramundi and turn to coat. Drain and spray with oil. Cook for 3-4 minutes each side or until opaque and the flesh flakes when tested gently with a fork.

3. Step 3

   Place rice, spring onion, cucumber, celery and mirin seasoning in a large bowl and toss to combine. Divide among plates and sprinkle with sesame seeds. Top with the barramundi.