Ingredients Checklist
FISH
- 2 x whole baby barramundis
- Sea salt and ground white pepper
- 1 tsp Chinese cooking rice wine
TOPPING
- 4 large spring onions, finely sliced
- 3 tbsp fresh ginger, julienned
- 2 long red chilli, deseeded and finely julienned
SIZZLING OIL
- 2 tsp sesame oil
- 3 tbsp peanut oil
- 1 tsp light soy sauce
Instructions
- Preheat oven to 190°C.
- Place two 40cm pieces of foil on workbench, top with a slightly smaller piece of baking paper. Lay the whole fish on top of the paper.
- Season fish with salt and pepper, sprinkle with rice wine. Now form a parcel with the paper first and then the foil to seal.
- Place prepared parcels on a baking tray. Bake for 20 -25 minutes.
- Remove from the oven and rest for 3 minutes, then carefully remove the foil wrapping and place the paper parcel onto a serving plate. Fold down the sides to create a “boat” that will catch the juices and oil.
- Heat the oils for sizzling in a small saucepan, be very careful when its hot.
- Top the fish with the prepared spring onion, ginger and chilli. Pour hot oil all over the spring onion, ginger and chilli, it will sizzle dramatically! Enjoy immediately.
