• 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

  • 2.5 tablespoons Light Soy sauce

  • 1.5 Sweet Chilli Sauce

  • 0.5 cup Loosely coriander leaf


  • Marinade and Barramundi:

  • 1.

    Mix all the marinade ingredients together in a bowl.

  • 2.

    Add the fish fillets and marinate for 15 minutes at room temperature.

  • 3.

    While frying the vegetables, Pour the oil in a deep-fryer or a large heavy-based saucepan.

  • 4.

    Heat to a point where a cube of bread, when dropped in, browns in 15 seconds.

  • 5.

    Dust the marinated fish in cornflour.

  • 6.

    Deep-fry in batches until golden, 2–3 minutes, and drain on paper towels.

  • Noodle and Vegetable mixture:

  • 1.

    Bring a large saucepan of salted water to the boil.

  • 2.

    Blanch the florets for 2–3 minutes.

  • 3.

    Remove with a slotted spoon and reserve.

  • 4.

    Drop the noodles into the pan and cook until softened, about 45 seconds.

  • 5.


  • 6.

    Heat 2 teaspoons of the oil into a wok and fry the broccoli slices, shallots and carrots for 15–20 seconds.

  • 7.

    Add the bok choy. When wilted, add the noodles, soy sauce and sweet chilli sauce.

  • 8.

    Toss until heated. Moisten with a little water, if needed.

  • 9.

    Neatly pile the noodle and vegetable mixture in the centre of four serving bowls.

  • 10.

    Arrange the barramundi slices on top and position three broccoli florets around the edge of each.

  • 11.

    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.

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