Step 1

For the dressing, place the stock in a saucepan over medium heat. Bring to a simmer, then remove from heat and set aside to cool completely. Using a mortar and pestle, pound the eschalot, garlic and sesame oil to a rough paste. Stir in vinegar and cooled stock. Season to taste and set aside.

Step 2

Preheat a barbecue with a lid to medium-high. Drizzle both sides of the barramundi with oil and season. Cook, lid-down, for 5 minutes, then turn and cook for a further 5 minutes or until cooked through.

Step 3

Meanwhile, blanch sugar snap peas and snow peas in a saucepan of boiling salted water for 30 seconds. Drain and refresh in iced water. Combine with the chilli, pea shoots and 2 tbs dressing. Place barramundi on a platter and top with pea salad. Drizzle with remaining dressing and serve with lemon wedges.