- Heat up a pan with oil on high heat and pan-fry the barramundi fillet when the pan is hot. Lay the fish on its skin-side down. Make sure the skin does not burn and turn after approximately 5 mins.
- Transfer the barramundi to a plate when cooked.
- Combine the soy sauce, oyster sauce, sugar and Shaoxing wine in a small bowl to make the sauce. Heat up the sauce on low heat.
- Pour the sauce on the fish. Add spring onions and coriander for garnish.
- Serve while hot with cooked rice.