WHOLE BARRAMUNDI IN SPICY SAUCE

Serves

2

Ingredients

• 7 vine-ripened tomatoes

• 1 tablespoon Trident Stir-Fry Oyster Sauce

• 1 tablespoon Trident Stir-Fry Fish Sauce

• 1 tablespoon Trident Sweet Chilli Sauce with Ginger

• 200g jar of minced crab in spices

• Fresh chilli, chopped finely (optional)

• Chinese lettuce

• 2 tablespoons olive oil

• 1 whole barramundi (about 600g)

• Half a clove of garlic, chopped finely

• Chives (or Chinese spring onion) and coriander, to garnish

• Rice, to serve

Instructions:

• Thinly slice or chop the tomatoes and put in a bowl. Add in the Trident Stir-Fry Oyster Sauce, Trident Stir-Fry Fish Sauce, Trident Sweet Chilli Sauce with Ginger, minced crab, finely chopped fresh chilli (if desired) and mix together well.

• Wash the Chinese lettuce and arrange the lettuce to cover a large serving plate in preparation for serving the cooked barramundi.

• Finely chop the chives and coriander together.

• Heat the wok until hot - a non-stick wok is recommended. Heat olive oil to the wok and cook the barramundi on both sides until golden brown, turning the fish carefully to keep it in one piece.

• Remove from the wok and put on the serving plate lined with Chinese lettuce.

• While the wok is still hot, put in the chopped garlic and cook until brown, then add in the bowl of tomato mixture, cover with a lid and cook on high heat until a soft consistency is achieved, then simmer for a further 2 minutes, stirring occasionally. If necessary, to prevent drying out, add up to half a cup of water to the mixture.

• When ready, pour all of the cooked sauce over the barramundi, and garnish with finely chopped coriander and chives.

• Serve with rice and a bottle of unoaked chardonnay!