TIME’S NO BAR­RIER WITH FAST BARRA

GO THE WHOLE WAY WITH THIS IM­PRES­SIVE FISH DISH, ON THE TABLE IN UN­DER AN HOUR

Life & Style Weekend - - MAGAZINE / FOOD & WINE - WORDS: VALLI LIT­TLE PHOTO: MARK O’MEARA

ACan­tonese-in­spired dress­ing of soy, ginger and spring onion high­lights the flavour of this great Aussie fish.

ROASTED WHOLE BARRAMUNDI WITH GINGER AND SOY Serves 4 IN­GRE­DI­ENTS

2 tbsp sesame seeds 1kg-1.5kg whole barramundi, cleaned 2 tbsp sun­flower oil, plus ex­tra to brush 4cm piece ginger, peeled, cut in thin strips 2 gar­lic cloves, thinly sliced 2 long red chill­ies, de-seeded, cut in thin strips 2⁄3 cup (160ml) soy sauce 1 tbsp rice vine­gar 1 tbsp 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

Pre­heat the oven to 200C. Mix sesame seeds and 2 tea­spoons sea salt in a small bowl. 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. 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. Place fish on a plat­ter, then pour the hot dress­ing over. Scat­ter with the spring onion and co­rian­der sprigs, then serve with lime wedges and rice, if de­sired.

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