Jason Roberts’ Whole Roasted Humpty Doo Barramundi with Mandarin, Ginger & Sesame

1 whole Humpty Doo barramundi (if you are cooking for an exact number of people you can also substitute pre-cut portions)
3 tablespoons @riovistaolives olive oil
Sea salt flakes
2 inches of peeled ginger , finely chopped
1 x @delitemandarins finely chopped ( skin included )
3 tablespoons soy sauce
2 green onions finely chopped
1 tablespoon toasted sesame seeds

1. Pat the skin of the fish down with paper towel to remove as much moisture as possible and leave for 10 minutes at room temperature
2. Pre heat oven to 200°C
3. Score the fish 3-4 times on either side.
4. Heat a large skillet over moderate heat , add in the oil along with the fish , continue cooking for 4-5 minutes, lowering the heat a little and allowing for skin to crisp and turn golden.
5. Flip the fish and cook for a further 2-3 minutes before placing into the oven to cook through.
6. Fish will very in time of cooking ( approximately 6-8 minutes )
7. Meanwhile in a separate saucepan, sauté the ginger in a little more olive oil for a few moments before adding in the chopped mandarin
8. Add in the soy sauce, cooking for a further minute or till has rapidly boiled, before removing and setting aside
9. Fish will be done when a skewer can be pushed in and pulled out, with very little to no resistance in the thickest part of the fish, towards the head.
10. Serve fish on a large plate, napped with the sauce and a sprinkling of green onions and toasted sesame seeds
11. Serve immediately