HONEY SOY BARRAMUNDI .

This dish is to welcome the sunshine at long last ....19th /10 / 23 . This dish was prepared many times over the years while myson Dale was studying at Monash university and living at home in Castle garden . You will need 500gm of barramundi fillets , cut into 3 cm (2")pieces. Heat 2 tbs of canola oil / rice bran oil in a pan along with 1 tbs of minced garlic adding half the barramundi pieces and stir fry until sealed and tender . Remove from the pan and repeat the process with the remaining barramundi , adding another tbs of oil and dsp of minced garlic . Set the sealed fish aside . Add 200gm of trimmed snow peas and a drained can (227gm ) of sliced water chestnuts to the pan and fry until the snow peas have turned a brighter green. In a separate bowl mix together 150 gm of fresh honey with 250 gm of soy sauce , mix well to combine . Return the sealed barramundi pieces to the pan with honey soy sauce , gently stir fry over a low heat , being careful not to break up the barramundi , until heated through . While the fish is slowly heating , place 220 gm of udon noodles in boiling water until softened. (Dale would never have allowed udon noodles , always 'demanding 'brown rice . But tonight it is my dish and I'm using udon noodles .) Drain the noodles well. Divide the noodles between the serving bowls . Spoon over the seasoned barramundi and sprinkle with cashews . Serve and enjoy.( love the memory ).