Impress your friends and family with this beautiful crowd-pleasing dish created by celebrity chef, Matt Moran.
1.2kg whole barramundi
1 bunch baby bok choy
100g soy beans
½ bunch green shallot
50 ml olive oil
50ml sesame oil
Bonito Master Stock
65ml Rice Wine Vinegar
40g Palm Sugar
1 small nob Ginger, Roughly Chopped
1 star Anise
½ cinnamon quill
65ml soy sauce
15ml sherry vinegar
½ orange zest
25g bonito flakes
Place all ingredients into a saucepan and bring to a boil. Reduce to a simmer and cook for 10 mins, take off the heat and set aside for 15 mins to infuse, before straining.
To prepare the barramundi, using scissors, trim off all fins and trim back the tail. With a sharp knife make 3 scores on each side of the fillets.
Place in a large fry pan on a high heat with oil and season both sides of the fish with salt and pepper. Once the pan is hot place the barramundi in and cook on high heat for 1-2 mins, or until golden brown. Turn to the other side and cook for a further minute. Place in the oven and cook for 12-15 mins or until cooked through. Take out and finish with a squeeze of lemon.
Cut the bok choy into quarters and pod the soybeans, place the bok choy and soybeans in a saucepan of boiling salted water and cook for 2 mins. Strain off and toss through the olive oil.
Place the Bok Choy on a serving plate with the barramundi on top. Finely slice the shallots and scatter over the top of the fish. Heat the Master stock and pour over the barramundi.
Heat the sesame oil in a pan on high heat until it starts to smoke. Then carefully spoon over the top of the fish just before serving.