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Crispy Barramundi with Gingered Wong Bok and Lap Cheong

Second chef at Pearl, Nick Holloway presents this delicious dish.


Soy Marinade

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Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Crispy Barramundi with Gingered Wong Bok and Lap Cheong.


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2 comments • 2 ratings
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Posted by JD75 • 6y ago • Report
Can you tell me what a wong bok is ( I gather it is a chinese vege) and is there a substitute?
Posted by Damon13 • 3y ago • Report
Yum that looks nice
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