You are here

Pepper Roasted Barramundi

Ingredients
  Barramundi 1 1⁄4 Kilogram (4 Small Ones)
  Sichuan peppercorns 2 Tablespoon
  Five spice powder 1⁄2 Teaspoon
  Salt 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)
Directions

1.
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.
2.
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.
3.
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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
6

Rate It

Your rating: None
3.966665
Average: 4 (18 votes)