Spicy soy baby Humpty Doo Barramundi

A sweet and spicy whole Barramundi dish, this recipe will show you how to create a fancy dish to impress your friends.

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Rachael Ciesiolka
Serves: 
4
Cooking: 
30 mins
Skill level: 
Medium
ingredients and instructions
Ingredients: 

500 - 600 gm whole baby Humpty Doo Barramundi

2 tsp peanut oil

1 tbsp lemon juice

1 lemon, cut into 5 mm slices

Salt and pepper to taste

Sauce

2 tsp preanut oil

2 cloves garlic

2 cm piece of ginger, grated

1 birds eye chilli, deseeded and thinly sliced

4 spring onions, sliced on an angle

2 tbsp soy sauce

1 tbsp kecap manis

1/2 cup water

Instructions: 

Pre heat oven to 200C. 

Barramundi

  1. Wash and pat dry fish, including gut cavity.
  2. Make 2 diagonal cuts on each side of the fish, through the scales. 
  3. Brush fish with oil and lemon juice. Season with salt and pepper and place lemon slices in the gut cavity.
  4. Wrap in baking paper and foil, place on a baking tray and bake for 20 - 30 mins, or until cooked through.

Sauce

  1. Heat oil in small pan. 
  2. Add garlic, ginger, chilli and spring onions. cook for 1-2 mins.
  3. Add soy sauce, kecap manis and water. Cook for further 2 - 3 mins.

To serve

Place cooked fish in a serving dish. Pour sauce over. Serve with rice and salad.

 

Cook's note: 

Kecap manis (pronounced 'Ke-chup muhn-iss') is a dark, thick, very sweet sauce used in Indonesian cooking.