Charcoal Roasted Barramundi, Vadouvan, Young Garlic & Coriander

Method

1. Fillet the barramundi, keep the bones and set aside for the stock reduction.
2. Pound and toast all the spices into a course powder in a mortar and pestle or a blender.
3. Fry the onion and garlic in a pan, then add the fish bones and head with the spice mix and cook until golden brown and all the flavour is released. Cover with water and bring to a simmer.
4. Add the diced tomato and curry leaves and simmer for a further 15 minutes and strain with a fine sieve, discarding the bones.
5. Add Kikkoman Soy Sauce to the fish stock sauce whilst on the heat to balance the flavour.
6. Gently pound the young garlic stem and deep fry until crispy and use it as a garnish when plating up.
7. Roast the barramundi over the charcoal on a wire rack. Once ready, serve on a plate with the sauce and garnish with coriander and edible flowers.