Wonga Barramundi – lime ginger sauce

Crispy skin sea farmed ‘Wonga’ baby barramundi with sunrise lime, shallot and ginger sauce
Recipe courtesy Craig Squire – Ochre Restaurant

Gluten free
Serves 4

4 plate-sized fresh baby barra (have your fishmonger gut, scale and score Chinese style)
Potato starch
Oil for deep frying
6 shallots, sliced
30g ginger, julienne
30ml sesame oil
60g sunrise limes, sliced
50g sugar
50ml rice vinegar
500ml chicken stock
Salt and pepper for seasoning

Method for lime, shallot and ginger sauce
Sweat shallots and ginger in sesame oil in a wok or pot. Retain ¼ of shallots for garnish. Add sugar and vinegar. Add stock and limes. Bring to boil, season and thicken lightly with potato starch.

To serve
Pre-heat oven to 180ºC. Heat oil in wok or deep fryer, coat fish with potato starch and fry to golden brown. Place on paper towel on oven tray, repeat for each fish, then bake for 5 minutes. Check fish is cooked through and serve as shown.