Recipe

Pepper-roasted barramundi

  • 1 hr cooking
  • Serves 4
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Ingredients

Pepper-roasted barramundi
  • 4 small_piece (1.2kg) whole barramundi
  • 2 tablespoon sichuan peppercorns
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) lime juice
  • 1/4 cup (60ml) peanut oil
  • 200 gram dried rice stick noodles
  • 100 gram fresh shiitake mushrooms, sliced thinly
  • 1 kilogram baby buk choy, trimmed
  • 8 centimetre (1.2kg) piece fresh ginger (40g), sliced thinly
  • 1/3 cup (80ml) oyster sauce
  • 2 teaspoon sesame oil
  • 1/4 cup (60ml) water

Method

Pepper-roasted barramundi
  • 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.

Notes

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

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