Roasted whole barramundi with ginger & soy dressing

Recipes / Fish

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

Recipe «Roasted whole barramundi with ginger & soy dressing» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp sesame seeds, 1kg-1.5kg whole barramundi, cleaned, 2 tbsp 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 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 and steamed rice , to serve.

Ingredients:

  • 2 tbsp sesame seeds 
  • 1kg-1.5kg whole barramundi, cleaned 
  • 2 tbsp 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 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 and steamed rice , to serve 

Instructions

  1. Preheat the oven to 200°C. Mix sesame seeds and 2 teaspoons sea salt in a small bowl.
  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.
  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.
  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.