This version uses whole barramundi, and a fresh sauce of your favorite vegetables. This is a sharing dish for 2-3 people. Preparation and cooking time: 40 min.

1 whole barramundi, cleaned and gutted
Some oil for deep frying. This will depend on your pan size
1 cup plain flour seasoned with salt and pepper
1 cup water
1cup pineapple
1 cup white or brown vinegar
1/2 cup fine sugar
1/4 cup tomato sauce
2 tablespoon cornflour or maizena
400g of your favorite veggies or what’s left in your fridge:
onion, carrot, tomato, cabbage, celery, pineapple chunk, broccoli, cauliflower, cucumber etc..

Score the flesh of the fish at intervals of about 3 cm on both sides. This will make it easier to cook through. While the oil is heating in a wok or large frying pan, dust fish with the seasoned flour.
Deep-fry the fish, turning once. Remove from the oil and drain, then place on a large serving platter.

Cut the veggies in biteable dices.
Combine the water, vinegar, sugar, and tomato sauce in a saucepan. Add vegetables and bring to the boil. (If using pineapple pieces, add at the last minute and allow to heat in the sauce before pouring over the fish.)

Taste the sauce. If it’s too sweet, add a bit of vinegar. If too sour, add sugar and salt. If you were expecting a salty sauce, stop the process, just eat the fried fish alone.

Make a paste of the cornflour in a little water, then stir into the above veggies sauce to thicken it. Add sesame oil. Season.

Serve with fish and rice on the side.

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