Sweet chilli Squirrel Fish

Method

1. Fillet the barramundi, chop the head off first. Filet the both side of the fish but only to the tail. Chop the spine off and filet the belly bone off. This will separate the tail and the two attached fillets from the rest of the fish.
2. Make diagonal cuts to the filet, close enough to the skin but not through the skin.
3. Coat the filleted fish with egg yolk then coat with corn starch. Repeat same for the fish head. Dust off any excess starch.
4. Heat up oil to 180c. Slowly lower fish into oil while holding it in shape. Once there’s a shape, put the whole fish into oil to fry for 10-15 mins. Once done, repeat for the head.
5. Meanwhile, heat some oil in a saucepan and pour a packet of the sweet chilli sauce and vinegar and stir. Add some water to loosen up the sauce, once incorporated turn off heat.
6. Placed the fish on a plate and drizzle with sauce. Serve and eat.