Pepper Roasted Barramundi Recipe

Summary

Difficulty LevelBetter BuyHealth IndexHealthy
Servings6Cuisine
Main Ingredient

Ingredients

 Barramundi1 1⁄4 Kilogram (4 Small Ones)
 Sichuan peppercorns2 Tablespoon
 Five spice powder1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Lime juice60 Milliliter (1/4 Cup)
 Peanut oil60 Milliliter (1/4 Cup)
 Dried rice stick noodles200 Gram
 Shiitake mushrooms100 Gram, thinly sliced (Fresh Ones)
 Baby bok choy1 Kilogram, trimmed
 Fresh ginger40 Gram, thinly sliced
 Oyster sauce80 Milliliter (1/3 Cup)
 Sesame oil2 Teaspoon
 Water60 Milliliter (1/3 Cup)

Nutrition Facts

Serving size

Calories 678 Calories from Fat 111

% Daily Value*

Total Fat 27 g42%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 0.02 mg

Sodium 696.8 mg29%

Total Carbohydrates 41 g13.6%

Dietary Fiber 2.8 g11.1%

Sugars 2.9 g

Protein 71 g141.6%

Vitamin A 149.1% Vitamin C 130.7%

Calcium 18.9% Iron 9.5%

*Based on a 2000 Calorie diet

Directions

1.
Score each fish both sides; pLace on large piece of foil.
Finely crush peppercorns, add spice and salt.
Combine spice mixture with juice and 1 tablespoon of the peanut oil in small bowl, brush mixture over each fish.
Wrap foil securely around each fish; place on oven tray.
Cook in moderately hot oven for about 20 minutes or until fish are cooked through.
2.
Meanwhile, place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.
Toss noodles with 1 tablespoon of the peanut oil.
3.
Heat remaining peanut oil in wok or large pan; stir-fry mushrooms until browned.
Add bok choy and ginger; stir-fry until bok choy is just wilted.
Add noodles, sauce, sesame oil and the water; stir-fry until heated through.
Serve with the roasted fish.
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