Miso barramundi with roast eggplant and soy broth

A delightfully simple yet incredibly restaurant-worthy dinner. Two Barramundi fillets arrive at your place raw and slicked with an umami-laden, sweet-savoury miso glaze, ready to cook until perfectly tender and flaky. They’re in very good company with roasted diced eggplant, which soaks up all that glorious flavour and a smoky soy broth that brings big Japanese energy to the bowl. Proceed with caution: this much flavour in one bowl may cause spontaneous reordering before the dishes are even done