Whole Wok-Fried Barramundi with Ginger Nam Jim Sauce & Smashed Cucumbers By chef Khanh Ong

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.