Whole barramundi and blistered greens cooked in the

Whole Roasted Barramundi

Ingredients:
1 barramundi, butterflied
1 bunch of pandan leaves
3 spring onions, thinly sliced (greens and whites separated)
thumb-sized piece of ginger, julienned
4 tbsp soy sauce
4 tbsp Shaoxing wine
1 tsp sugar
4 tbsp peanut oil

Method:
1. Preheat your Gozney Dome for 20 minutes at the maximum temperature.
2. Lay the pandan leaves on an oven tray, and place the butterflied barramundi on top, skin side down.
3. Season the fish with salt and white pepper. Then, top with the julienned ginger and the white parts of the spring onions.
4. Transfer the fish into the Gozney Dome, reducing the temperature to the lowest setting.
5. Roast the fish for 25-30 minutes, or until it is cooked through.
6. While the fish is cooking, prepare the sauce. Combine the soy sauce, Shaoxing wine, and sugar in a small saucepan over medium-low heat. Stir until the sugar dissolves. In a separate pan, heat the peanut oil until it reaches just below the smoking point.
7. Once the fish is out of the oven, sprinkle it with the green parts of the spring onions. Pour the soy sauce mixture over the fish, followed by the hot peanut oil. The oil should sizzle as it hits the fish, adding a final touch of flavour.

Blistered Green Beans with XO Sauce

Ingredients:
1kg green beans
2 tbsp peanut oil
80g XO sauce
1 tbsp white sesame seeds, toasted

Method:
1. Blanch the green beans in a pot of salted boiling water for 3 minutes. Then, immediately refresh them in ice-cold water. Once cooled, drain and dry the beans thoroughly. Toss them with peanut oil to coat evenly.
2. Preheat a large cast-iron pan in your Gozney Dome at full temperature. When the pan is very hot, add the green beans. Sauté for 5-6 minutes, or until they begin to blister and char slightly.
3. Add the XO sauce to the pan and stir thoroughly, ensuring the beans are evenly coated.
4. Garnish the beans with toasted white sesame seeds just before serving.

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