Barramundi with dried man­darin and Bok Choy

trade a boat - - MARITIMO MASTERCLAS­S WITH MATT HART -

Whole barramundi

Half bunch spring onions 1 knob of gin­ger Man­darin peel

3 cloves of gar­lic

20ml soy sauce

30g freeze dried man­darin (for serv­ing)

4 Bok Choy cut into quar­ters 30ml oys­ter sauce

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