5 ml sambal oelek or other Asian chili paste/sauce
2.5 ml Chinese Five Spice
1 clove garlic, finely minced
5 ml ginger, finely grated
1.25 ml white pepper
Preparation
In a small bowl, create a slurry by mixing cornflour / cornstarch with water. Set aside.
In a saucepan over medium heat, combine soy sauce, honey (or alternative sweetener), sesame oil, rice vinegar, mirin, sambal oelek, Chinese Five Spice, minced garlic, grated ginger, and Sichuan pepper.
Bring the mixture to a gentle simmer, stirring constantly.
Slowly whisk in the cornflour slurry, stirring continuously until the sauce thickens.
Remove the sauce from heat and let it cool slightly.
Preheat a pan over medium heat. Season barramundi fillets with salt and pepper.
Cook the barramundi fillets in the pan until they are cooked through and flaky.
Pour the prepared sauce over the cooked barramundi fillets in the pan. Allow the sauce to heat through and coat the fish.
