Whole Fried Barramundi in Ginger Sauce
1 whole Barramundi (600 to 700g) from Melbourne Barra
Salt and freshly ground black pepper
1/2 cup of cornflour
Oil for deep frying
1 Garlic clove finely chopped
4 tablespoons of fresh young ginger finely shredded
Finely shredded red chillies to taste
1/2 cup rice vinegar
1/2 cup sugar
1/2 tablespoons of fish sauce
1 spring onion finely shredded
Heat oil to 180C (360F) in a wok or large pan suitable for deep frying.
Make several deep slashes across each side of the fish. Season lightly with salt and pepper and coat with cornflour,
pushing it into the cuts. Shake off excess cornflour.
Slide fish carefully into the oil and cook for about 5 minutes on each side, until golden brown and crisp on the surface.
Remove fish from the oil and allow to drain off then transfer to a serving plate.
Pour oil from the wok, wipe the surface clean and reheat. Add 2 tablespoons of fresh oil and sauté the garlic, ginger and chilli.
Add vinegar, sugar and fish sauce, and bring to the boil. Mix 1 teaspoon of cornflour with 1/2 cup of water and pour into the sauce.
Add most of the spring onion and simmer for 1 to 2 minutes, stirring until the sauce thickens and becomes translucent.
Spoon the sauce over the fish. Sprinkle remaining spring onions and serve at once.