Pepper Roasted Barramundi
|Barramundi||1 1⁄4 Kilogram (4 Small Ones)|
|Sichuan peppercorns||2 Tablespoon|
|Five spice powder||1⁄2 Teaspoon|
|Lime juice||60 Milliliter (1/4 Cup)|
|Peanut oil||60 Milliliter (1/4 Cup)|
|Dried rice stick noodles||200 Gram|
|Shiitake mushrooms||100 Gram, thinly sliced (Fresh Ones)|
|Baby bok choy||1 Kilogram, trimmed|
|Fresh ginger||40 Gram, thinly sliced|
|Oyster sauce||80 Milliliter (1/3 Cup)|
|Sesame oil||2 Teaspoon|
|Water||60 Milliliter (1/3 Cup)|
Score each fish both sides; pLace on large piece of foil.
Finely crush peppercorns, add spice and salt.
Combine spice mixture with juice and 1 tablespoon of the peanut oil in small bowl, brush mixture over each fish.
Wrap foil securely around each fish; place on oven tray.
Cook in moderately hot oven for about 20 minutes or until fish are cooked through.
Meanwhile, place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.
Toss noodles with 1 tablespoon of the peanut oil.
Heat remaining peanut oil in wok or large pan; stir-fry mushrooms until browned.
Add bok choy and ginger; stir-fry until bok choy is just wilted.
Add noodles, sauce, sesame oil and the water; stir-fry until heated through.
Serve with the roasted fish.