Roasted Whole Barramundi Asian Style

An Original Recipe by Not Quite Nigella

Preparation time: 5 minutes

Cooking time: 20 minutes

• 1 whole barramundi, cleaned (mine was about 800g, you can also use snapper)
• 1/2 cup Thai basil leaves
• 1/2 cup coriander/cilantro leaves
• 1 red chilli (large if you want it less spicy or small if you want it hot)
• 3 tablespoons oyster sauce
• 3 tablespoons Thai sweet chilli sauce
• 1.5 tablespoons oil (garlic flavoured olive oil if you have it) plus a little extra to drizzle over the asparagus
• 1.5 tablespoons fish sauce
• 2 bunches asparagus
• Rice or salad to serve

Step 1 - Preheat oven to 200C/400F. Line a baking tray with parchment. Roughly chop the herbs and slice the chillies - dice them finely if they're the small, hot chillies as you don't people getting a large piece of hot chilli. Fill the cavity with the herbs and chilli leaving a little to sprinkle on top at the end.

Step 2 - Mix the oyster sauce, sweet chilli sauce, oil and fish sauce. Brush this on both sides of the fish generously. Break the woody ends off the asparagus by breaking them near the base - they will naturally snap at the right spot. Place next to the fish and drizzle with a bit of oil. Bake everything for 15 minutes. You can make rice or salad if you want while it is baking.

Step 3 - With 5 minutes to go, brush the fish with some more of the sauce and now brush the asparagus with some sauce too. Bake for an additional 5 minutes.