Baked Whole Barramundi with Oyster Sauce & Fresh Herbs
Ingredients
1 Whole Angelakis Baby Barramundi (scaled & gutted)
1 Lime
Sea Salt
2 Cloves Garlic
4 Spring Onions
2 cm Piece of Ginger
1 Bunch Coriander
¼ Bunch Mint
¼ Bunch Thai Basil
4 tbls Oyster Sauce
2 tbls Sesame Oil
1 Green Chilli, sliced
1 tbls Fish Sauce
2 tbls Rice Wine Vinegar
2 tbls Water
1 tbls white sugar
½ tsp Ground White Pepper
Method
To prepare the baby barramundi, pat dry with paper towel, then cut shallow slits on each side of the fish taking care not to cut too deep into the flesh.
Season the inside of the fish with a little sea salt. Finely slice one clove of garlic, one spring onion, a bunch of coriander & the ginger, place inside of the cavity along with half of the lime cut into quarters.
Lay two sheets of foil on a bench top, place a sheet of baking paper over the top then lay the barramundi on top of the baking paper, rub the outside of the fish with one table spoon of oyster sauce & one table spoon of sesame oil. Encase the fish in the foil leaving enough room for steam.
Place the fish on a tray, cook in the oven at 180℃ or in a barbecue with the lid down, cook for 35 minutes or until the fish flakes away from the bones.
To prepare the sauce, finely chop the remaining garlic, ginger, green chilli and two of the shallots. In a small saucepan heat one table spoon of sesame oil, cook the garlic, ginger, chilli & shallots until fragrant add the oyster sauce, fish sauce, rice wine vinegar, water, juice of half a lime, sugar & white pepper. Stir to combine, allow to come to the boil, reduce heat and simmer for two minutes, set aside.
To serve the fish, leave the fish in the paper but remove the foil, place on a serving platter, warm the sauce and pour half over the fish. Garnish with the remaining sliced spring onion, coriander, mint and Thai basil leaves.
Serve with steamed rice & and the remaining sauce