saucy endeavours in trendy manhattan

Whole Australis Barramundi with Soy, Ginger and Lemon Myrtle
Recipe by Don Hancey
Serves 4

Ingredients:
4 whole barramundi, scaled and gutted
Asian greens of choice, try Bok Choy, Choi Sum, Chinese spinach, Mizuna

Sauce:
1 clove finely chopped garlic
1 chilli, finely sliced
1 knob finely chopped ginger
4 tsp fish sauce
A good pinch of Lemon Myrtle
Juice of 1 lime
2 tsp sugar
3 spring onions finely sliced
1 Tblsp salt reduced soy sauce
3 Tbls Mirin, optional
½ cup rice wine or sherry

Method:

Combine all sauce ingredients and set aside to infuse.
With a sharp knife, make 2 or 3 slashes in each side of the barramundi.
Place foil under preheated grill (can also be barbecued or baked) and cook for 3-4 minutes on each side or until flesh just flakes. Do not over cook.
Warm the sauce.
Meanwhile, steam the Chinese vegetables and place on plates.
Top with barramundi and spoon over sauce