Barra with ginger and soy


  • 2 tbs sesame seeds
  • 4 x 220g Barramundi pieces
  • 4cm piece ginger, peeled, cut into very thin strips (or ginger from a jar)
  • 2 garlic cloves, thinly sliced (or garlic from a jar)
  • 2 long red chillies, seeds removed, cut into thin strips
  • 80ml soy sauce
  • 1 tbs rice vinegar
  • 1 tbs sesame oil
  • 4 spring onions, finely shredded, soaked in iced water for 30 minutes, drained


  1. Heat oil in pan over medium heat, Cook garlic, ginder and chilli for a couple of minuted, do not burn the garlic and ginger
  2. Add soy, vinegar and sesame oilHeat for a few minutes


  1. Rub barramundi with olive oil, then season with salt and pepper
  2. Put splash olive oil in frypan and heat
  3. Put barra skin side down into hot pan and cook until it looks cooked to halfway on the side, then 5 more minutes
  4. Flip barra and cover pan and cook through, separate with a fork to check of its cooked
  5. Put on plates, scatter spring onion (or deep fried shallots) and a few sesame seeds, then drizzle with a little sauce

Will Serve 4.

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