Dry roast the peppercorns in a frying pan over medium-high heat for 3 - 4 minutes or until fragrant. Use a mortar and pestle to grind the peppercorns and salt to a fine powder. Transfer to a small bowl.

Remove skin from barramundi fish fillets. Cut the fillets to about 2.5cm cubes. Season the cut fish pieces with ½ tablespoon salt and pepper mixture as well as whisked egg. Let it marinate for about 2 minutes.

Pour enough oil to deep fry into a wok or saucepan over high heat.

Combine the Hong Kong flour, rice flour and 1 tablespoon salt and pepper mixture in a large bowl. Coat pieces of squid in the flour. When the oil is hot, fry the fish pieces in batches for 2 - 3 minutes or until light golden in colour. Drain on paper towel.

Heat 1 teaspoon of vegetable oil in a clean wok or frying pan. Add the garlic, spring onions and chilli and stir fry for 30 seconds on low heat. Add the fried fish pieces and stir fry until well combined. Transfer to a bowl and add in salt and pepper mixture for tossing.

Serve on chopped lettuce and with lime wedge.