A great seafood recipe from Blue Fish voted Australia's Favourite Fish & Chips Restaurant in the 2009 I Love FOOD awards.
Heat a pan with a little olive oil
Place barramundi skin down
Move the pan as you do this so the skin does not stick
When the fish has started to turn white on the cooking side turn, then sear the under side
Remove from pan, place on a baking tray, squeeze some lemon juice over salt & pepper and finish cooking in the oven at 180 degrees for approx 10 minutes
Soy Ginger Dressing:
Sweat garlic, chilli, ginger, shallots with a little vegetable oil
Add bruised lemongrass and coriander chopped
Add Sake and flambé, Then add soy mirin and sugar syrup
Infuse for 5-10 mins on medium heat then set aside
Place rice in a bowl. Sit cooked barramundi on top and ladle the dressing over the fish and rice. You may choose to garnish with thinly cut strips of leek and red onion.
*Barramundi can be substituted with pretty much any white flesh fish however we recommend Snapper fillet as it is nearly always available. Jewfish and Bream are also great alternatives.
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