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.
4
serves
30 mins
MEDIUM
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
Preheat oven to 200C.
Barramundi
- Wash and pat dry fish, including gut cavity.
- Make 2 diagonal cuts on each side of the fish, through the scales.
- Brush fish with oil and lemon juice. Season with salt and pepper and place lemon slices in the gut cavity.
- Wrap in baking paper and foil, place on a baking tray and bake for 20 - 30 mins, or until cooked through.
Sauce
- Heat oil in small pan.
- Add garlic, ginger, chilli and spring onions. cook for 1-2 mins.
- 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.
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