Barramundi fillets (wrapped in foil with a banana leaf)
200g peanut oil
200g Guinness Draught
*Refer to the video for the wrapping technique
5g ginger powder
20g Sichuan peppercorn (blitzed until fine)
40g chilli flakes
40g minced red onion
1 small garlic clove (minced)
1 tbsp toasted sesame oil
Place the fish, seasoned with some salt and pepper, on a foil sheet.
Fold the foil around the fish so the juices won’t run out of the foil (check the video to see how Chef Shen does it).
Place the fish in a “parcel” inside a preheated oven and cook at 180°C for 20 minutes, or until the packet is puffed up.
Place Mix A inside a dry pan and toast for 5 minutes until aromatic.
Sauté Mix B in a frying pan with 1 tablespoon of peanut oil until the onions are transparent.
Add the Guinness to Mix B in a saucepan, bring to a boil and reduce until syrupy.
Add Mix A to the pan and mix well.
Add peanut oil and let it simmer for 30 minutes over a low heat.
Then add sesame oil to the mixture.
Place the kale, kai lan, carrots and cauliflower in an oven dish and season with olive oil and salt.
Grill the vegetables in the oven for 20 minutes at 180°C or for 10 minutes using the broiler function.
Glaze with the mala Guinness glaze after cooking.