Whole Roasted Barramundi
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A delicious recipe for whole roasted barramundi, seasoned with ginger and spring onions, and topped with a flavorful soy sauce mixture.
00:50:00 total
Serves 4
medium
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Ingredients
- barramundi - 1 (butterflied)
- pandan leaves - 1 bunch
- spring onions - 3 (thinly sliced (greens and whites separated))
- ginger - 1 (thumb-sized piece, julienned)
- soy sauce - 4 tbsp
- Shaoxing wine - 4 tbsp
- sugar - 1 tsp
- peanut oil - 4 tbsp
- salt - watch the video to see (to taste)
- white pepper - watch the video to see (to taste)
Instructions
- Preheat Gozney Dome: Preheat your Gozney Dome for 20 minutes at the maximum temperature.
- Prepare Fish: Lay the pandan leaves on an oven tray, and place the butterflied barramundi on top, skin side down. Season with salt and white pepper, then top with julienned ginger and the white parts of the spring onions.
- Roast the Fish: Transfer the fish into the Gozney Dome, reducing the temperature to the lowest setting. Roast for 25-30 minutes, or until cooked through.
- Prepare the Sauce: Combine the soy sauce, Shaoxing wine, and sugar in a small saucepan over medium-low heat until the sugar dissolves. In a separate pan, heat the peanut oil until just below the smoking point.
- Final Touches: Once the fish is out of the oven, sprinkle with the green parts of the spring onions. Pour the soy sauce mixture over the fish, followed by the hot peanut oil, which should sizzle on contact.
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