Thai-style baby barramundi with wok-tossed noodles and greens : Curtis Stone Recipe

Marinade and Barramundi

2 Finely Chopped shallots
3 Cloves Crushed Garlic
1 piece grated Ginger 1cm
1 red Chilli deseaded and chopped
2 teaspoons Finely chopped Mint
2 teaspoons finely chopped Basil
2 teaspoons Finely chopped Coriander
1 Stalk Lemongrass Trimmed and finely chopped
1 tablespoon Light Soy sauce
3 cups vegetable oil for deep frying
4 Fillets 200g barramundi cut into 2 or 3 thin slices
125 g Cornflour

Noodle and Vegetable mixture

1 head broccolini
200 g Hokkien egg noodles
2 Sliced shallots
2 baby bok choy Halved lengthwise
2 cans peeled carrots canalled and sliced
2½ tablespoons Light Soy sauce
1½ Sweet Chilli Sauce
½ cup Loosely coriander leaf

Marinade and Barramundi

Mix all the marinade ingredients together in a bowl.
Add the fish fillets and marinate for 15 minutes at room temperature.
While frying the vegetables, Pour the oil in a deep-fryer or a large heavy-based saucepan.
Heat to a point where a cube of bread, when dropped in, browns in 15 seconds.
Dust the marinated fish in cornflour.
Deep-fry in batches until golden, 2–3 minutes, and drain on paper towels.

Noodle and Vegetable mixture

Bring a large saucepan of salted water to the boil.
Blanch the florets for 2–3 minutes.
Remove with a slotted spoon and reserve.
Drop the noodles into the pan and cook until softened, about 45 seconds.
Drain.
Heat 2 teaspoons of the oil into a wok and fry the broccoli slices, shallots and carrots for 15–20 seconds.
Add the bok choy. When wilted, add the noodles, soy sauce and sweet chilli sauce.
Toss until heated. Moisten with a little water, if needed.
Neatly pile the noodle and vegetable mixture in the centre of four serving bowls.
Arrange the barramundi slices on top and position three broccoli florets around the edge of each.
Sprinkle with coriander and serve at once.

Barramundi is a variety of perch, so if you are not lucky enough to get your hands on some barra you can easily substitute perch. Deep-frying fish is a quick hassle-free way to cook — and it is not necessary to have a deep-fryer: you can use a wok or a large pan.

Serves 4