This stunning Chinese-Australian fusion dish combines native barramundi with the signature tingling heat of Sichuan peppercorns and a glossy black vinegar glaze. The result is an aromatic, restaurant-quality meal that brings together the best of Australian seafood with authentic Chinese flavors.
Recipe Details
Ingredients
- 4 fillets (150g each) Fresh barramundi fillets, skin-on, pin bones removed
- 2 tbsp Whole Sichuan peppercorns
- 1 tsp Black peppercorns
- 1 tsp Fine sea salt
- 2 tbsp Cornstarch (cornflour)
- 3 tbsp Neutral vegetable oil for cooking
- 60ml Chinese black vinegar (Chinkiang vinegar)
- 2 tbsp Light soy sauce
- 1 tbsp Brown sugar
- 1 tbsp Fresh ginger, finely minced
- 2 cloves Garlic cloves, minced
- 3 stalks Scallions (spring onions), finely sliced
- 500g Baby bok choy, halved lengthwise
- 1 tsp Toasted sesame oil
- 1/4 cup Fresh cilantro leaves for garnish
Instructions
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Toast 2 tbsp Whole Sichuan peppercorns and 1 tsp Black peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly smoking. Allow to cool completely, then grind in a spice grinder or mortar and pestle until fine. Mix with 1 tsp Fine sea salt and 2 tbsp Cornstarch (cornflour) to create the peppercorn crust.
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Pat 4 fillets (150g each) Fresh barramundi fillets completely dry with paper towels. Score the skin lightly in a crosshatch pattern to prevent curling. Season both sides with the peppercorn mixture, pressing gently to adhere.
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For the black vinegar glaze, whisk together 60ml Chinese black vinegar (Chinkiang vinegar), 2 tbsp Light soy sauce, 1 tbsp Brown sugar, 1 tbsp Fresh ginger, and 2 cloves Garlic cloves in a small bowl until sugar dissolves. Set aside.
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Heat 2 tablespoons of 3 tbsp Neutral vegetable oil for cooking in a large non-stick skillet over medium-high heat. When oil shimmers, carefully place 4 fillets (150g each) Fresh barramundi fillets skin-side down. Cook without moving for 4-5 minutes until skin is golden and crispy.
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Flip fish carefully and cook for another 2-3 minutes until flesh is opaque and flakes easily. Internal temperature should reach 63°C (145°F). Transfer to a warm plate and tent with foil.
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In the same pan, add remaining 3 tbsp Neutral vegetable oil for cooking and stir-fry 500g Baby bok choy for 2-3 minutes until leaves are wilted and stems are tender-crisp. Season with a pinch of salt and drizzle with 1 tsp Toasted sesame oil.
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Pour the black vinegar glaze into the pan and bring to a simmer. Cook for 1-2 minutes until slightly thickened and glossy. Stir in half the 3 stalks Scallions (spring onions).
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Arrange 500g Baby bok choy on serving plates, top with 4 fillets (150g each) Fresh barramundi fillets, and drizzle generously with the black vinegar glaze. Garnish with remaining 3 stalks Scallions (spring onions) and 1/4 cup Fresh cilantro leaves for garnish leaves. Serve immediately.
Tips
About Sichuan Peppercorns: These aren't true peppercorns but dried husks of the prickly ash tree. They provide a unique numbing sensation called "má" that's essential to Sichuan cuisine. Buy from Asian grocers or online, and store in an airtight container. If unavailable, substitute with pink peppercorns mixed with a pinch of ground ginger.
Fish Cooking Technique: The key to crispy skin is starting with completely dry fish and not moving it once it hits the pan. The skin will release naturally when properly crisped. For even cooking, choose fillets of similar thickness.
Black Vinegar Substitution: If Chinese black vinegar is unavailable, substitute with 3 tablespoons balsamic vinegar mixed with 1 tablespoon rice vinegar. The flavor will be slightly different but still delicious.
Make-Ahead Option: The peppercorn crust can be prepared up to 2 days ahead and stored in an airtight container. The glaze can be mixed earlier in the day and refrigerated.
Wine Pairing: This dish pairs beautifully with a crisp Riesling or Gewürztraminer that can complement the aromatic spices, or try an Australian Chardonnay to highlight the barramundi.
Serving Suggestions: Serve with steamed jasmine rice or Asian-style noodles to soak up the flavorful glaze. For a lighter option, pair with simple steamed vegetables or a fresh cucumber salad.