Diana Chan's Crispy Skin Barra with Soy, Lemongrass and Ginger

Diana Chan's Crispy Skin Barra with Soy, Lemongrass and Ginger

Prep
15
Cooking time
25
Serves
1

Method

Pat the skin of the barramundi dry with some paper towel. Drizzle some Extra Virgin Olive Oil on both sides and season with salt.

Place a pan over low heat and place the fish skin side down to cook. Cook for 7-8 minutes until the skin is crispy. Using a spatula, gently turn the fish over and cook for 2-3 minutes on the other side until the thickest part of the fish is opaque.

Meanwhile, make the sauce by mixing all the ingredients into a mixing bowl.

For the ginger floss. In a small frypan, add some oil and fry the ginger until crisp. Drain on some paper towel and set aside.

For the bok choy. Cut the bok choy stem in half and steam for 5 minutes. You can also blanch in boiling water for a minute.

Place the bok choy on your serving dish, Top with the crispy skinned barra and pour the sauce at the base. Garnish with some lemongrass, spring onions and fried ginger floss.

Ingredients Chevron Icon

  • 150g barramundi fillet, skin on
  • 1 bok choy stem
  • 3 tbsp of Lemongrass and Ginger infused Extra Virgin Olive Oil
  • Salt to taste

For the sauce:

  • 1 tbsp of Lemongrass and Ginger infused Extra Virgin Olive Oil
  • 2 tbsp light soy sauce
  • 1 tbsp shaoxing wine


For the garnish:

  • 1 lemongrass stalk, thinly sliced
  • 3 sprigs of spring onion, thinly sliced
  • 20g ginger, julienned
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