Plate-Sized Barramundi with soy & ginger
recipe
Plate-Sized Barramundi with soy & ginger
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Baramundi is considered by some to be Northern Australia's finest fish. Try this recipe for a delicious Australian-Asian infusion dish
Ingredients
- 4 plate-sized Barramundi, scaled and cleaned
- Asian greens of choice, try bok choy, choisum, Chinese spinach, mizona sauce
- Clove finely chopped garlic
- 1 chili, finely sliced
- 1 knob finely chopped ginger
- 4 teaspoons fish sauce
- Juice of 1 lime
- 2 teaspoons sugar
- 3 spring onions finely sliced
- 1 tablespoon salt reduced soy sauce
- 50ml mirin, optional
- 100ml rice wine, or sherry
Serves:
4
Directions
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- Combine all sauce ingredients and set aside to infuse.
- With a sharp knife, make deep slashes in each side of the Barramundi.
- Place on foil under preheated grill (can also be barbecued or baked) and cook for minutes on each side or until flesh just flakes. Do not overcook.
- Meanwhile, steam Chinese vegetables and place on plates. Top with Barramundi and spoon over sauce.
Source: Aquabella
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