TIME’S NO BARRIER WITH FAST BARRA
GO THE WHOLE WAY WITH THIS IMPRESSIVE FISH DISH, ON THE TABLE IN UNDER AN HOUR
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
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.