ROASTED BARRAMUNDI WITH GINGER & SOY
INGREDIENTS
2 tablespoons sesame seeds 1kg-1.5kg whole barramundi, cleaned 2 tablespoons sunflower oil, plus extra to brush 4cm piece ginger, peeled, cut into very thin strips 2 garlic cloves, thinly sliced 2 long red chillies, seeds removed, cut into thin strips 2/3 cup (160ml) soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 4 spring onions, finely shredded, soaked in iced water for 30 minutes, drained 2 cups coriander sprigs Lime wedges, to serve Steamed rice (optional), to serve
METHOD Step 1
Preheat the oven to 200°C. Mix sesame seeds and 2 teaspoons sea salt in a small bowl.
Step 2
Make 3 slashes on each side of the barramundi, then place in an oiled roasting pan. Brush with a little extra oil, then scatter with the sesame salt. Roast in the oven for 25 minutes or until the fish flakes away easily from the bone.
Step 3
Meanwhile, heat sunflower oil in a small saucepan over medium heat. Add ginger, garlic and chilli and cook, stirring, for 2 minutes until softened slightly, then add soy, vinegar and sesame oil and stir until warmed through.
Step 4
Place fish on a platter, then pour over the hot dressing. Scatter with the spring onion and coriander sprigs, then serve with lime wedges and rice, if desired.