Pete’s barra wings with slaw
(Recipe by Pete Manifis, partnered with Pete Curulli for WA’s Celebrity Signature Dish – Kimberley region)
Soak chickpeas and lentils four days before making the dish, or until they sprout.
Combine flours, coat Cone Bay Barramundi fish wings and set aside.
Combine sugar and water to make caramel, then add Chinese black vinegar and grapefruit juice. Cook till combined and set aside.
Prepare vegetables for slaw (a balance in size is important), set aside.
Make dressing in mortar by smashing garlic and chilli together, then finish with grated palm sugar, lime and fish sauce and set aside.
Heat canola oil in deep fryer (up to 180C) and fry wings until golden. Let rest for 2 minutes.
Dress salad just before you serve, place wings on a platter and drizzle with toffee glaze. Place dressed salad alongside and finish the dish.