Whole Wok-fried Barramundi with Ginger Nam Jim Sauce - Chef Recipe by Khanh Ong

Ingredients

1 whole baby barramundi, cleaned and scaled
1/4 cup corn starch
Salt, to taste
Vegetable oil (for frying)

Ginger nam jim sauce:

2 Tbs fresh ginger, finely grated
2-3 cloves garlic, minced
2-3 long red chillies, chopped (adjust to taste)
3 Tbs fish sauce (adjust to taste)
2-3 Tbs lime juice (adjust to taste)
1 Tbs sugar
2 Tbs fresh cilantro, chopped

Smashed cucumbers:

1 whole cucumber
2 shallots, thinly sliced
1-2 black vinegar (to taste)
2-3 Tbs of the ginger nam jim sauce (from above)

Method

Pat the barramundi dry with paper towels.

Cut 3-5 slits into each side of the fish.

Season inside and out with salt.

Dust the barramundi evenly with corn starch, shaking off any excess.

Ginger nam jim sauce:

In a bowl, combine the grated ginger, minced garlic, and chopped chillies.

Stir in the fish sauce, lime juice, sugar, and chopped cilantro. Mix well and adjust the flavours to your preference. Set aside.

Smashed cucumbers:

Cut the cucumber into halves or quarters lengthwise, then gently smash it with the flat side of a knife or a rolling pin.

Place the smashed cucumber in a bowl, add sliced shallots, a splash of black vinegar, and 2-3 tablespoons of the ginger nam jim sauce. Mix gently and set aside to marinate.

Heat a wok over medium-high heat and add enough vegetable oil to submerge the barramundi.

Once the oil is hot, carefully lower the barramundi into the wok. Fry for about 6-8 minutes or until the skin is crispy and the fish is cooked through. Use a spatula or tongs to carefully turn the fish.

Remove the fried barramundi from the wok and drain on paper towels.

Place the whole fried barramundi on a serving platter.

Serve the smashed cucumbers alongside the fish, with extra sauce on the side.

Top with extra ginger nam jim sauce and garnish with fresh cilantro.

Credits: Khanh Ong

Photo Credits: Khanh Ong