2 whole Humpty Doo Barramundi

¼ cup gochujang

1 tbsp sesame oil

2 tbsp honey

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp rice vinegar

2 clove garlic, crushed

2 tbsp toasted white sesame seeds

2 Delite Mandarins, zested

Cooked medium grain rice

Handful Three Threes pickled onions, sliced

Grilled shallots

Grilled or fresh Delite Mandarins

Soft coral lettuce or cos lettuce leaves

2 lebanese cucumber, quartered lengthways and thinly sliced on an angle

Dry the barramundi with some paper towel and make 3 shallow cuts down each side of the fish. 

Combine the gochujang sauce ingredients and use half to marinate the fish. Reserve the remainder to serve. Preheat an oven to 240C and place the marinated fish onto a line baking tray. 

Roast for 15 minutes then let it rest for 3-4 minutes. 

Meanwhile grill the shallots or char in a hot pan and thinly slice

Prepare the fresh ingredients as specified and serve the fish alongside the rice, pickles, lettuce, cucumber, kimchi and rice