Serves: 2
Prep time: 1 hour
Cooking time: 10 mins
Ingredients:
400g skinless Australian barramundi filets cut into 1cm dice
1 tablespoon salt for curing
25g picked holy basil leaves
100g green beans finely sliced
8 birdseye chillies
8 cloves garlic
2 long red chillies (roughly chopped)
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoons soy sauce
2 tablespoons sugar
Vegetable oil for stir frying
Steamed jasmine rice
2 fried eggs sunny side up
Wedges of lime for garnish
Method:
- In a bowl mix the salt and the barramundi with hands working the salt into the fish. Let sit for 1 hour, then drain and wash under running water and pat dry. This process will cure and firm up the cubes of barramundi.
- In a mortar and pestle, pound the garlic and both chillies until a chunky paste is formed.
- In a really hot wok or frying pan, spoon about 2 tablespoons of vegetable oil and wait till the oil smokes. Carefully add the barramundi and move the fish so it is in almost a single layer in contact with the pan/wok. Do not move until the barramundi starts to colour at the bottom, then you can carefully stir fry without trying to break the flesh (approx. 3 minutes). Carefully drain and remove the fish and set aside.
- In the same wok, heat up and place 1 tablespoon of oil and heat up until smoking. Add the pounded chili and garlic mixture and fry till fragrant (approx. 1 min), then add the beans and stir fry for a further 30 seconds…follow with the cooked barramundi…now add the seasoning, oyster sauce, fish sauce, sugar and soy sauce. Stir fry until well combined and flavourful (another 1-2 min).
- At the end, add the holy basil leaves and fold through, turn off the heat and serve immediately with steamed rice and fried eggs and a wedge of lime.
