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Pepper-roasted barramundi

Pepper-roasted barramundi
4
1H

Ingredients

Method

1.Score each fish both sides, place on large piece of oiled foil.
2.Finely crush peppercorns, add five-spice and salt. Combine spice mixture with juice and 1 tablespoon of the peanut oil in small bowl, brush mixture over each fish. Wrap foil securely around each fish, place on oven tray. Bake in moderate oven for about 20 minutes or until fish are cooked through.
3.Meanwhile, place noodles in large heatproof bowl, cover with boiling water, stand until just tender, drain. Toss noodles with 1 tablespoon of the peanut oil.
4.Heat remaining peanut oil in wok, stir-fry mushrooms until browned. Add buk choy and ginger, stir-fry until buk choy is just wilted. Add noodles, sauce, sesame oil and the water, stir-fry until heated through. Serve with roasted fish.

You can use any small, whole, white-fleshed fish for this recipe.

Note
Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Asian Fish Less than 60 minutes Main Moderate Seafood dish