Method:

1. Over a medium heat, add all ingredients and reduce by half. Set aside until needed

XO Sauce:

1. First rehydrate all your dry scallops, prawns and calamari in water for about 1 hour. When ready drain off water and discard keeping your fish
2. Sautee your shallots, garlic, ginger and ham in your avocado oil and sesame oil. Just as they are starting to caramalise add in your dry fish and continue to saute over a medium heat.
3. Next add your wine and reduce. Then add your sugar and soy and simmer over a low heat until everything is nicely cooked

To Finish:

1. Grill your barramundi wings skin side down first after brushing with a little olive oil. Once you have a nice colour, turn it over and finish cooking. Depending the size of your wings cooking time will vary but it won’t take as long as you think.
2. Top with gorgeous xo sauce and enjoy

Our friends at Wine Selectors suggest pairing this dish with a Pinot Gris.