Miso Barramundi, Leek, Cabbage and Ginger Broth – Sophie Zalokar

Ingredients

• 4 tbsp sake
• 2 tbsp mirin or water
• 100 g caster sugar
• 200 g white miso paste
• 600 g barramundi fillets, skinless
• 1 sml leek, thinly sliced
• 30 g butter
• 1 ½ litres water
• 250 ml Verjuice
• 200 g cabbage, finely shredded
• 2 tbsp fresh ginger
• sea salt flakes
• 1 tsp rice bran or vegetable oil
• 1 cup spring onions, finely chopped
• Nori Komi Furikake (Japanese Rice Seasoning), to garnish