BARRAMUNDI ORIENTAL

TERRIYAKI SAUCE Mix 1 cup of water with 1/4 cup of soy sauce , 3 dsp of soft brown sugar , 1 tbs of honey , 1tsp of minced ginger ,1 tsp of minced garlic , place in a small saucepan and heat over a medium heat. Now mix 1 cup of water with 2 tbs of arrowroot/ cornflour and add to e saucepan and stir through until thickened . BARRAMUNDI ORIENTAL Cut 250 gm of bok choy stems into 5 mm slices and coarsely shred the leaves , in a bowl , combine 1/4 cup of terriyaki sauce with 3 tbs of arrowroot / cornflour and 2 tbs of dry sherry until well blended , set aside . In a large fry pan over a high heat combine 750 ml of chicken stock 4 spring onions sliced on the diagonal ,1 red capsicum cut into 2.5 cm strips , 1/8 tsp of cayenne pepper and the bok choy stems . Heat to boiling . Arrange 4 barramundi fillets over the vegetable mix , reduce heat to low . Cover and cook 8- 12 minuts or until fish flakes easily when tested with a fork. Transfer the barramundi fillets to a serving dishes and keep warm . Stir the cornflour/ arrowroot mixture and bok choy leaves to the frypan . cook over a high heat until the mixture thickens , stirring constantly . Spoon over the fish .