Serves 4 4 plate-sized barramundi (400-450g), scaled and cleaned Selection of Asian greens – try bok choy, choi sum, Chinese spinach, mizona For the sauce 1 clove garlic, finely chopped 1 chilli, finely sliced Small piece of ginger, finely chopped 4 tsp fish sauce Juice of one lime 2 tsp sugar 3 spring onions, finely sliced 1 tbsp salt-reduced soy sauce 50ml mirin (optional) 100ml rice wine or sherry
Combine all the sauce ingredients and set aside to infuse. With a sharp knife, make two or three deep slashes across each side of the barramundi. Place on foil under preheated grill and cook for 3-4 minutes on each side or until flesh just flakes. Do not overcook. Alternatively, the fish can be barbecued or baked. Meanwhile, steam Chinese vegetables and place on plates. Top with the barramundi and spoon over sauce. Recipe from Aquabella, based in Lymington, Hampshire