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Sichuan Whole Fried Barramundi with Sweet and Sour Sauce
Recipe by Lachlan Whittle
Try this delicious Sichuan Whole Fried Barramundi with Sweet and Sour Sauce
- Steps
- Ingredients
Steps
- To prepare the fish, using a sharp knife or cleaver, cut down into the thickest part of the fish, near the backbone, about 5cm behind the gills and wing of the fish. When the knife touches the backbone, swivel the knife angle to cut towards the head about 3cm until you cut a ‘flap’
- Make further similar cuts at 5cm intervals all the way down the fish to the tail, repeat on other side.
- When you have finished cutting both sides hold the fish by its tail, the flaps should hang outwards.
- Place fish on a tray and rub the fish inside and out with ¾ tsp each of salt and pepper and the Shaoxing wine.
- Bruise spring onions and cut them into large segments, slice ginger and stuff both into the cavity of the fish. Marinate for 30 minutes, at room temperature.
- For Stock, season all chicken wings and necks with salt and pepper and add to a large saucepan on a high heat.
- Once chicken is browned, add chicken stock and deglaze the pan. Add the remaining ingredients and bring to a rolling boil, then reduce to a medium simmer. Cook for 15-20 minutes or until reduced to a 1/3. Strain into a jug and set aside.
- To cook the fish, heat oil for deep frying in a large wok to 200°C. Remove and discard ingredients inside the stuffed fish. Add 100gms of potato starch to a baking tray and dust fish all over, including inside each flap. Rub into the fish to disperse.
- Add remaining potato starch to a small bowl with cold water and oil and a pinch of salt. Whisk well to create a paste. Spread all over the inside and outside of the fish, including the flaps.
- Holding the tail, gently add the head of the fish and submerge into the hot oil, so that the oil flows over the sides of the body from tail to head to set the flaps and fish in place. Immerse fish in oil for 45 seconds, ladling oil over the top of the fish as it cooks. Remove and cool on a wire rack. Repeat two more times, making sure the oil returns to 200°C each time, ensuring the fish is cooked through and the outside has become golden. Place on finished plate and keep warm.
- For the Sauce, combine soy sauce, sugar and salt in a small bowl. Prepare garlic, ginger and spring onions.
- Carefully strain off 3 tablespoons of the cooking oil and discard the remaining. Wipe the wok clean. Return the oil to the wok and place over high heat.
- When oil is hot, add garlic, ginger and spring onions and fry briefly until they are fragrant, but not coloured. Immediately, add 150ml of prepared stock to the wok. Bring to a boil.
- Prepare a slurry by combining the potato starch with water in a small bowl. Add soy sauce mixture with another 150ml of the stock. Stir to combine.
- Add potato starch mixture to the wok in three separate stages until sauce thickens, then add vinegar and sesame oil.
- To serve, garnish fish with spring onion and chilli. Ladle sauce over the fish to serve. Serve immediately.
