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Baked barramundi on a soba noodle salad

Serves: 2
Ingredients
. 2 x 180 gm barramundi fillet portions, skin on
. 5 gm ginger, finely sliced
. 50 gm fennel, finely sliced
. ½ clove of garlic, finely sliced
. 10 gm coriander leaves
. 30 gm spring onion, finely sliced
. 10 ml fish sauce
. 10 gm palm sugar, grated
. Pinch of maldon salt flakes
. ½ lime, freshly squeezed
. 8 gm red chilli, finely sliced
For the soba salad:
. 2 handfuls of cooked soba noodles
. 15 gm spring onion, finely sliced
. 70 gm snow peas, blanched and refreshed, cut on an angle
. 70 gm string beans, blanched and refreshed, sliced on an angle
. 70 gm broccoli florets, blanched and refreshed
. Pinch of sesame seeds, toasted
For the dressing:
. 10 gm white sugar
. 20 ml rice vinegar
. 70 ml soy sauce
. 15 ml sesame oil
. 2 gm ginger, microplaned
. 1 gm garlic, microplaned
Method
In a small mixing bowl, mix all the ingredients except the fish and salt.
Season the fish fillet with salt.
Roll out a sheet of aluminium foil approx. 20x30 cm and a piece of baking paper the same size on top of it.
Place ¼ of the mix on top of the baking paper, and one piece of fish on top of it. Cover the fish with another ¼ of the mix. Wrap the fish up to form a tight parcel. Repeat this with the rest of the mix and fish.
Bake in the oven for 18-20 minutes at 200°C.
Mix the dressing ingredients together in a small mixing bowl and set aside.
Mix all the salad ingredients together with the dressing.
Once the fish is cooked, open it up and place the mixed soba noodle salad on the side. Garnish with toasted sesame seeds and serve.