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


  • Barramundi

  • 1 medium barramundi

  • 200 ml soy marinade

  • 2 small wong bok

  • 1 knob shaved Ginger

  • 1 piece sliced lap cheong Chinese pork sausage

  • 4 shiitake mushrooms

  • 375 ml chicken stock

  • light soy sauce

  • White pepper

  • white sugar

  • Peanut Oil

  • Soy Marinade

  • 200 ml light soy sauce

  • 1 teaspoon freshly crushed white peppercorns

  • 1 teaspoon white sugar


  • Preparation:

  • 1.

    Scale and gut the barramundi.

  • 2.

    Remove the fillets from the fish keeping as much of the belly skin intact as possible.

  • 3.

    Skin the fish and reserve the skin.

  • 4.

    Halve each fillet lengthways and put aside.

  • 5.

    Place a large rectangle of cling film on the bench and place both skins scale side down, head to tail on top of the cling film.

  • 6.

    Lay the flesh on top of the skin in a log shape.

  • 7.

    Roll the fish in its skin and wrap with the cling film.

  • 8.

    Allow to slightly set in the refrigerator for ½ an hour.

  • 9.

    Remove the cling film from the fish and truss with string.

  • 10.

    Slice the fish into four equal cylinders then marinate the barramundi steaks for 4-5 hours, turning each hour.

  • 11.

    Remove the fish from the marinade and pat dry.

  • 12.

    Heat sufficient oil in a large wok or pot to 180º Celsius and fry barramundi for approximately four minutes.

  • 13.

    Remove fish from oil and allow to rest.

  • 14.

    Cut the wong bok into large pieces and rinse.

  • 15.

    Clean the wok and heat until very hot.

  • 16.

    Add a very small amount of oil then add the ginger and lap cheong and fry quickly for a few seconds.

  • 17.

    Add the shiitake mushrooms and the wong bok and fry for another few seconds.

  • 18.

    Run a good pinch of white sugar around the rim of the wok and as it caramelises push the wong bok through to incorporate sugar.

  • 19.

    Quickly deglaze with the stock before the sugar burns and season with white pepper and light soy sauce.

  • 20.

    Simmer for a moment or two until the wong bok is cooked but still firm.

  • 21.

    Arrange wong bok on each plate ensuring each plate gets pieces of ginger and lap cheong.

  • 22.

    Remove the string from the barramundi and place on top of the wong bok.

  • 23.

    To serve, top each piece of fish with a shiitake mushroom and spoon over with wok juices.

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Posted by JD75Report
Can you tell me what a wong bok is ( I gather it is a chinese vege) and is there a substitute?
Posted by Damon13Report
Yum that looks nice