Second chef at Pearl, Nick Holloway presents this delicious dish.
Scale and gut the barramundi.
Remove the fillets from the fish keeping as much of the belly skin intact as possible.
Skin the fish and reserve the skin.
Halve each fillet lengthways and put aside.
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.
Lay the flesh on top of the skin in a log shape.
Roll the fish in its skin and wrap with the cling film.
Allow to slightly set in the refrigerator for ½ an hour.
Remove the cling film from the fish and truss with string.
Slice the fish into four equal cylinders then marinate the barramundi steaks for 4-5 hours, turning each hour.
Remove the fish from the marinade and pat dry.
Heat sufficient oil in a large wok or pot to 180º Celsius and fry barramundi for approximately four minutes.
Remove fish from oil and allow to rest.
Cut the wong bok into large pieces and rinse.
Clean the wok and heat until very hot.
Add a very small amount of oil then add the ginger and lap cheong and fry quickly for a few seconds.
Add the shiitake mushrooms and the wong bok and fry for another few seconds.
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.
Quickly deglaze with the stock before the sugar burns and season with white pepper and light soy sauce.
Simmer for a moment or two until the wong bok is cooked but still firm.
Arrange wong bok on each plate ensuring each plate gets pieces of ginger and lap cheong.
Remove the string from the barramundi and place on top of the wong bok.
To serve, top each piece of fish with a shiitake mushroom and spoon over with wok juices.