Ingredients Checklist
Barramundi
- 400g baby barramundi
- 2 tbsp Shaoxing wine
- 2 tbsp soy sauce
- 2 tbsp peanut oil
Sauce
- 1 tbsp peanut oil
- 2 tbsp chilli bean paste
- 1 garlic clove, finely chopped
- 1 tsp minced ginger
- 250ml chicken stock
- 1 tsp cornflour
- 1 tsp sesame oil
To Garnish
- 1 spring onion, finely sliced
- 1 thumb sized piece of ginger, finely sliced
- 1 birds eye chilli, finely sliced
Instructions
- Rub the barramundi with wine and soy and set aside to marinate for 30 minutes.
- Preheat oven to 200°C. Heat oil in a large non stick frypan over med/high heat, add barramundi and allow to brown on both sides.
- Place the fish on to a baking paper lined oven tray and bake for 8 minutes.
- Meanwhile, make the sauce. Heat the peanut oil in a small saucepan, add chilli bean paste, garlic and ginger and sauté for two minutes.
- Add stock and allow to simmer for five minutes.
- Dissolve the cornflour in a little water, add to the sauce and allow to simmer until thickened.
- Add the sesame oil.
- Pour the sauce into the base of a shallow platter.
- Place the fish on top and garnish with spring onion, ginger and chilli.