HOW TO PREPARE BARRAMUNDI FISH WITH CHINESE FIVE SPICE, CHILLIE, SESAME GREENS!
OCEAN CATCH BARRAMUNDI FISH FILLETS BONELESS AND SKIN-ON
Preparation Time: 15 mins / Cook Time: 10 mins / Serving: 4
720 g, OCEAN CATCH BARRAMUNDI FISH FILLETS BONELESS AND SKIN-ON
2 tbs Cornflour
½ tsp, powder Chinese five spice
1 tbs Canola oil
1 whole, deseeded, thinly sliced fresh red chilli
2 clove(s), thinly sliced Garlic
2 tsp, grated Fresh ginger
200 g, trimmed Sugar snap peas
1 medium, thinly sliced Red capsicum
1 bunch(es), trimmed, sliced Bok choy
2 tbs Reduced salt soy sauce
2 tsp, lightly toasted Sesame seeds
1. Combine the cornflour and five spice on a large plate and season with salt and pepper. Dust the fish in the cornflour mixture to lightly coat and shake off any excess.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.
3. Meanwhile, lightly spray a large wok with oil and heat over high heat. Stir-fry the chilli, garlic and ginger for 20 seconds or until fragrant. Add the sugar snap peas and capsicum and stir-fry for 2 minutes. Add the bok choy and stir-fry for a further 2 minutes or until the vegetables are tender. Add the soy sauce and toss to combine.
4. Divide the vegetables among serving plates. Sprinkle with the sesame seeds and top with the fish.
Serve with steamed basmati rice.