A mouthwatering Asian style barramundi dish that’s simple to prepare and the leftover sauce can be used another day as a spicy salad dressing.
- 2 tbs sesame seeds
- 1kg-1.5kg whole barramundi
- 2 tbs sunflower oil (extra to brush)
- 4cm piece ginger, peeled, julienne
- 2 garlic cloves, thinly sliced
- 2 long red chillies, seeds removed, julienne
- 2/3 cup (160ml) gluten free soy sauce
- 1 tbs rice vinegar
- 1 tbs sesame oil
- 4 spring onions, finely shredded, soaked in iced water for 30 minutes, drained
- 2 cups coriander sprigs
- Lime wedges and steamed vegetables (optional), to serve
- In a small bowl mix sesame seeds and 2 tsp sea salt. Preheat oven to 200°C.
- Make 3 slashes on each side of the barramundi, then place in an oiled roasting pan. Brush with a little extra oil, then scatter with the pre-made sesame salt. Roast for 25 minutes or until the fish flakes away easily from the bone.
- While the fish is roasting, heat sunflower oil in a small saucepan over medium heat. Add ginger, garlic and chilli and cook, stirring, for 2 minutes then add soy, vinegar and sesame oil and stir until warmed.
- Place fish on a platter then pour over the sauce. Garnish with the spring onion and coriander, then serve with lime wedges and steamed vegetables.