Pepper-roasted barramundi
Pepper-roasted barramundi recipe from Women's Weekly Food magazine—serves 4 in 1 hour. Perfect dinner idea with a flavorful twist.
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Ingredients
- 4 small_piece (1.2kg) whole barramundi
- 2 tablespoons sichuan peppercorns
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon salt
- 1/4 cup (60ml) lime juice
- 1/4 cup (60ml) peanut oil
- 200 grams dried rice stick noodles
- 100 grams fresh shiitake mushrooms, sliced thinly
- 1 kilogram baby buk choy, trimmed
- 8 centimetre (1.2kg) piece fresh ginger (40g), sliced thinly
- 1/3 cup (80ml) oyster sauce
- 2 teaspoons sesame oil
- 1/4 cup (60ml) water
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