Pan-Fried Barramundi with Aromatic Soy Sauce

Pat the barramundi steak dry with paper towels to remove excess moisture. Season both sides of the fish with 1 teaspoon of salt, massaging it gently into the flesh. Set aside to marinate.

Wash the coriander roots and spring onion white parts. Slice 3 pieces of ginger and cut the pandan leaf into smaller segments. These will be used for the aromatic sauce.

Combine the coriander roots, spring onion white parts, ginger slices, pandan leaf, 10g rock sugar, and 400ml water in a small pot. Bring to a boil over high heat, then reduce to the smallest flame and simmer for 10-15 minutes to extract the flavors.

Once simmered, strain the liquid into a bowl, discarding the aromatics. Add 1 teaspoon of salt, 2 tablespoons of light soy sauce, and 1/3 teaspoon of MSG (optional) to the hot liquid. Stir until dissolved and taste, adjusting for a balanced sweet and salty flavor.

Julienne 30g of ginger. Briefly blanch the ginger shreds in boiling water to remove starch, then drain well.

Place the blanched ginger shreds back into a small pot. Add 1/4 cup of cooking oil and fry on low heat, stirring occasionally, until the ginger shreds turn golden and crispy. Strain the fried ginger shreds and reserve the ginger oil separately.

Lightly dust both sides of the marinated barramundi steak with 1 tablespoon of cornstarch. This helps to lock in moisture and prevent oil splattering.

Heat a wok or frying pan over high heat. Add 1/2 cup of cooking oil. Once the oil is hot and slightly smoking, carefully place the cornstarch-dusted fish steak into the pan.

Fry on high heat for about 30 seconds to sear, then reduce the heat to low. Continue frying for 3-5 minutes per side, or until the fish is golden brown and crispy on the outside and cooked through. Use a spatula to gently check if the fish can be moved easily before flipping. Tilt the pan to fry the edges for even crispiness.

Once fried, carefully remove the fish from the pan and place it on a serving plate.

Pour the prepared aromatic soy sauce over the fish, ensuring some collects at the bottom of the plate. Drizzle with the reserved ginger oil and top with the crispy fried ginger shreds.