Tassal Barramundi San Choy Bow (Prosperity Cups)

METHOD

Step 1

Heat the oil in a large frying pan or wok over medium–high heat. Add the garlic, ginger and chilli (if using) and stir-fry for 30 seconds until fragrant.

Step 2

Add the onion, carrot and water chestnuts. Cook for 2–3 minutes, stirring frequently, until softened but still slightly crisp.

Step 3

Add the diced barramundi to the pan and stir-fry gently for 2–3 minutes until just cooked through. Keep the pieces intact where possible.

Step 4

Stir in the oyster sauce, soy sauce, sesame oil and Shaoxing wine. Toss to coat evenly and cook for a further 1–2 minutes until glossy and aromatic.

Step 5

Remove from heat and fold through the spring onions. Taste and adjust seasoning if needed.

Step 6

Spoon the warm barramundi mixture into the chilled iceberg lettuce cups.

Step 7

Top with extra spring onions, toasted sesame seeds and coriander leaves. Serve immediately.

INGREDIENTS

• 500 g Tassal barramundi fillets, skin off & finely diced
• 2 tbsp peanut or vegetable oil
• 2 cloves garlic, finely chopped
• 2 cm ginger, finely grated
• 1 small red chilli, deseeded & finely chopped (optional)
• 1 small brown onion, finely diced
• 1 carrot, finely diced
• 100 g water chestnuts, drained & diced
• 2 spring onions, finely sliced (plus extra to garnish)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp Shaoxing wine (or dry sherry)
• 12 iceberg lettuce leaves, washed and chilled
• Toasted sesame seeds & coriander leaves, to garnish