Crispy-skinned and bursting with flavour, this show-stopping whole barramundi is paired with a fiery ginger nam jim and cool smashed cucumbers for the ultimate textural feast.
Whole Wok-Fried Barramundi with Ginger Nam Jim Sauce & Smashed Cucumbers
Ingredients
For the Fish:
- 1 whole baby barramundi, cleaned and scaled
- ¼ cup corn starch
- Salt, to taste
- Vegetable oil (for frying)
For the Ginger Nam Jim Sauce:
- 2 tablespoons fresh ginger, finely grated
- 2-3 cloves garlic, minced
- 2-3 long red chilies, chopped (adjust to taste)
- 3 tablespoons fish sauce (adjust to taste)
- 2-3 tablespoons lime juice (adjust to taste)
- 1 tablespoon sugar
- 2 tablespoons fresh cilantro, chopped
For the Smashed Cucumbers:
- 1 whole cucumber
- 2 shallots, thinly sliced
- 1-2 Black vinegar (to taste)
- 2-3 tablespoons of the Ginger Nam Jim Sauce (from above)
Method
Prepare the Barramundi:
- Pat the barramundi dry with paper towels.
- Cut 3-5 slits into each side of the fish
- Season inside and out with salt.
- Dust the barramundi evenly with corn starch, shaking off any excess.
Make the Ginger Nam Jim Sauce:
- In a bowl, combine the grated ginger, minced garlic, and chopped chilies.
- Stir in the fish sauce, lime juice, sugar, and chopped cilantro. Mix well and adjust the flavors to your preference. Set aside.
Prepare the Smashed Cucumbers:
- Cut the cucumber into halves or quarters lengthwise, then gently smash it with the flat side of a knife or a rolling pin.
- Place the smashed cucumber in a bowl, add sliced shallots, a splash of black vinegar, and 2-3 tablespoons of the Ginger Nam Jim Sauce. Mix gently and set aside to marinate.
Fry the Barramundi:
- Heat a wok over medium-high heat and add enough vegetable oil to submerge the barramundi.
- Once the oil is hot, carefully lower the barramundi into the wok. Fry for about 6-8 minutes or until the skin is crispy and the fish is cooked through. Use a spatula or tongs to carefully turn the fish.
- Remove the fried barramundi from the wok and drain on paper towels.
Serve:
- Place the whole fried barramundi on a serving platter.
- Serve the smashed cucumbers alongside the fish, with extra sauce on the side.
- Top with extra Ginger Nam Jim Sauce and garnish with fresh cilantro.
