2 tablespoons (40ml) peanut oil
4 cleaned barramundi tails or 8 wings, halved
6 cm piece ginger, grated
4 red shallots, thinly sliced
4 cloves garlic, finely chopped
2 red chillies, deseeded and finely chopped
1 bunch coriander, roots washed and reserved
½ tsp black peppercorns, crushed
1 litre fish stock
½ cup (125ml) light soy sauce
2 tablespoons (40ml) mirin
150g shimeji mushrooms
1 bunch baby bok choy or warrigal greens, separated
Rice noodles, to serve (optional)
2 finger limes, pearls squeezed out
1. Heat half the oil in a large wok or frying pan over medium heat. Cook the barramundi tails in batches until browned on all sides, but not cooked through. Remove to a warm plate.
2. Add remaining oil, ginger, shallots, garlic, chillies, coriander roots and peppercorns and cook for 2 minutes or until soft. Add fish stock, soy sauce and mirin and bring to the boil over medium heat. Add mushrooms and bok choy and place fish on top, cover and simmer for a couple of minutes or until fish is cooked through.
3. Carefully remove the barramundi, then divide broth and vegetables (with rice noodles if using) between 4 serving bowls. Top each with a barramundi tail, sprinkle with coriander leaves, finger lime pearls and serve immediately.
Lyndey’s note: Barramundi wings are best sawn in half by your fishmonger. Although very bony, they are delicious, best eaten with fingers. Finger limes and warrigal greens can be bought at some fruit and vegetable shops, in season, or use frozen pearls which are available all year round from fruit and vegetable shops.
Wine match: Riesling
Photography: John Paul Urizar, Styling: Michaela Le Compte, Food prep: Sarah-Jane Hallett