Chef Vincent Creation: Braised Whole Barramundi, Australian Seafood & Egg Gravy, Fish Crackers

How to make it

1. Carefully debone the center bone of the fish and butterfly it to achieve an even, open shape. (Demo)
   Heat cooking oil to 220°C in preparation for deep frying.
2. In a mixing bowl, combine the remaining ingredients thoroughly to create the flour mixture for coating the fish before frying.
3. Dice the Australian scallops, cuttlefish, and king prawns into small dices.
   Bring a pot of water to a boil. Pre-blanch the diced seafood and crab meat for 10 seconds. Drain and immediately refresh in ice water for 2 minutes, then drain again.
4. In a separate pot, bring the chicken stock & milk to a boil.
   Add LKK oyster sauce, chicken bouillon powder, light soy sauce, and Chinese Shaoxing wine to the stock. Stir to combine.
   Thicken the mixture by slowly adding potato starch diluted in water, stirring constantly to avoid lumps. Adjust seasoning to taste.
   Whipped egg in a small bowl, gently dropped in the sauce and gently stirred till fully coordinated in.
   Finish with a drizzle of sesame oil just before removing from heat.
   Pour the finished sauce over the surface of the cooked whole fish.
   Garnish with pre-blanched green peas and crispy fish crackers.
5. In a pot, bring the fish congee and sliced ginger to a boil.
   Add the fish meat and cook until fully done.
   Transfer the cooked congee to a Vitamix blender. Add LKK sesame oil and blend until smooth and velvety.
6. Spread the blended rice mixture evenly onto Japanese nori sheets.
   Allow the sheets to air dry under a heat lamp or in a hot box for 24 hours.
   Once dried, break the nori sheets into small pieces and deep-fry in hot oil until they puff up and become crispy.