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| Ingredients |
2 barramundi, about 450 g (1 lb)
in total
15 ml (1 tablespoon) cornflour
45 ml (3 tablespoon) vegetable oil
175 g (6 oz) Chinese chives
15 ml (1 tablespoon) Chinese rice wine or dry sherry
5 ml (1 tsp) caster sugar
salt and ground black pepper
Chinese chives with flowerheads, to garnish |
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| Method |
1. Remove the scales from the
barramundi by scraping them with the back of a knife, working
from the tail end towards the head end. Fillet the fish.
2. Cut the fillets into large chunks and dust them lightly with
cornflour, salt and pepper.
3. Heat 30 ml (2 tablespoon) of the oil in a preheated wok. When the
oil is hot, toss the chunks of fish in the wok briefly to seal,
then set aside. Wipe out the wok with kitchen paper.
4. Cut the Chinese chives into 5 cm ( 2 in) lengths and discard
the flowers.
5. Reheat the wok and add the remaining oil, then stir-fry the
Chinese chives for 30 seconds.
6. Add the fish and rice wine or dry sherry, then bring to the
boil and stir in the sugar.
7. Serve hot, garnished with some flowering Chinese chives
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