Baked Barra

Baked Whole Baby Barramundi, Oyster Sauce, Garlic, Ginger & Spring Onion

Serves 4

Ingredients

4 Whole barramundi                Scaled and scored a couple of times on each side

1 Clove Garlic                         Thinly sliced

2 Spring Onion                        Finely Sliced

1 Thumb of Ginger                 Finely cut into small match stick size

1 Large Red Chilli                   De-seeded and finely sliced

2 Shallots                                Peeled and sliced

1 Bunch Coriander w roots     Pick the leaves and set aside, wash the roots and stems

1 Bunch Mint                         Leaves Picked

½ cup Oyster Sauce

1 cup Peanut Oil

Ground White Pepper

Sea Salt

Method:

  1. Rip off enough tin foil to fully cover each fish and place flat on the bench.  Rip off some baking paper slightly smaller than the foil so it fits in the foil when wrapped.
  2. Place the fish in the middle of the paper.  Season the inside with salt and pepper.
  3. Place the sliced shallots in the cavity along with the coriander roots.
  4. Rub the oyster sauce all over fish including the underside.
  5. Wrap the fish up, making sure there are no gaps in the foil.  Allow some space so the parcel can fill up with steam when cooking.
  6. Allow to sit in the fridge for at least 30 minutes.
  7. Bake at 180 degrees Celsius or similar temperature in the Webber for abut 35 minutes.
  8. Meanwhile mix the aromatics in a bowl, spring onion, garlic, ginger and red chilli.
  9. Heat the peanut oil until it starts to smoke slightly or approximately 210 degrees Celsius.
  10. When the fish is ready, take out of the packet and onto a platter.
  11. Place the aromatics on top as even and as thin a layer as possible.
  12. Slowly spoon the hot oil on the aromatics until it starts to crackle and cook slightly and give off some nice aromas.
  13. Garnish with the picked coriander and mint and serve with steamed Jasmine rice.

If you want to impress your friends and make them believe you’re a genius chef, try this recipe out.  It is the easiest and tastiest dish you will make it ages and the visual effects and theatre as you serve this dish in front of your guests is enough to impress any one.

Photo by Jun Pang

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About dnleslie

Chef and food lover. Passionate about cooking, learning from people and teaching. View all posts by dnleslie

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