Barramundi Wing with XO Sauce
Mike ReidIngredients:
Recipe brought to you with the help of our friends at Supreme Caravans
- 100ml Fish Sauce (Red boat brand)
- 30g brown soft sugar
- Sea Salt
XO Sauce:
- 170g Dry Scallops
- 100g Dry Shrimp (adjust to your taste)
- 30g Dry Calamari (adjust to your taste)
- 60g Jinhua Ham
- 300g Shallot, diced
- 35g Garlic, minced
- 70g Ginger, minced
- 30g Dry Red Chili (adjust to your taste)
- 240ml Avocado Oil
- 30ml Chili Sesame Oil (adjust to your taste)
- 2tbsp Shaoxing Wine
- 240ml Dark Soy Sauce (Mushroom flavored, adjust to your taste)
- 2 tbsp Brown Sugar
Method:
- Over a medium heat, add all ingredients and reduce by half. Set aside until needed
XO Sauce:
- 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
- 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.
- 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:
- 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.
- Top with gorgeous xo sauce and enjoy
Our friends at Wine Selectors suggest pairing this dish with a Pinot Gris.
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