Whole Roasted Barramundi with Mandarins, Ginger and Sesame - Chef Recipe by Jason Roberts

Ingredients

1 whole Humpty Doo barramundi
3 Tbs olive oil
Sea salt flakes
5 cm piece peeled ginger, finely chopped
1 mandarin, finely chopped (skin included)
3 Tbs soy sauce
2 green onions, finely chopped
1 Tbs toasted sesame seeds

Method

Pat the skin of the fish with paper towel to remove as much moisture as possible and leave for 10 minutes at room temperature.

Pre-heat oven to 200 C.

Score the fish 3-4 times on either side.

Heat a large skillet over moderate heat, add the oil and fish, continue cooking for 4-5 minutes, lowering the heat a little and allowing the skin to crisp and turn golden.

Flip the fish and cook for a further 2-3 minutes before placing into the oven to cook through. The fish will vary in time of cooking (about 6-8 minutes).

Meanwhile, in a separate saucepan, saute the ginger in a little more olive oil for a few minutes before adding the chopped mandarin.

Add soy sauce, cooking for another minute or until it has rapidly boiled, before removing and setting aside.

The fish is done when a skewer can be pushed in and pulled out with very little to no resistance in the thickest part of the fish, towards the head.

Serve fish on a large plate, napped with the sauce and a sprinkling of green onions and toasted sesame seeds.

Serve immediately.

Credits: Jason Roberts

Photo Credits: Jason Roberts