Step 1

Make Amaizu by combining ingredients and stir until sugar dissolves.

Step 2

Can be refrigerated in a covered container for one month.

Step 3

Could also be used as an oil-less salad dressing.

Step 4

Make Ponzu by mixing ingredients together and refrigerate in an air tight container.

Step 5

Can be made up to one month ahead.

Step 6

Use as an alternative to soy sauce, as a dipping sauce or drizzled over steamed green vegetables.

Step 7

Make salsa by mixing salsa ingredients and adjust seasoning if required.

Step 8

Score fish fillets by making 5 cuts lengthways through the skin only.

Step 9

Lightly oil a cold ovenproof frypan, lightly salt skin side of barramundi and place in pan skin side down.

Step 10

Place pan over a moderate heat and press fish firmly with another pan about one minute to stop fish curling.

Step 11

Fish skin will stick to the pan but will release when pan cools.

Step 12

Once fish is a third cooked, place pan in moderate oven (180°C or 355°F) for 4 minutes.

Step 13

Remove pan and set aside for 2 minutes to cool pan so skin releases.

Step 14

Remove fish from pan carefully to retain crunchy skin.

Step 15

Arrange fish pieces on salsa and top with a little butter and herbs.