MATT MORAN
Impress your friends and family with this beautiful crowd-pleasing dish created by celebrity chef, Matt Moran.
Servings
3-4
Prep Time:
15 minutes
Cook time:
30 minutes
Ingredients
1.2kg whole barramundi
1 bunch baby bok choy
100g soy beans
½ bunch green shallot
1 lemon
50 ml olive oil
50ml sesame oil
Bonito Master Stock
500ml Water
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
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
