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Crisp Fried Barramundi with Three Flavour Sauce
Makes 1, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1 | each | Whole Baby Barramundi (Cleaned) |
| 100 | g | Rice Flour |
| 20 | L | Sunflower Oil |
| 100 | g | Bok Choy |
| 100 | g | Garlic |
| 8 | each | Long Red Chillies |
| 50 | g | Coriander Roots |
| 25 | g | Salt |
| 25 | mL | Cooking Oil |
| 150 | mL | Tamarind Water |
| 40 | g | Caster Sugar |
| 75 | mL | Fish Sauce |
| 500 | mL | Water |
Method
Step 1
Finely chop the chillies and dice the garlic and coriander. Place the herbs into the Robot Coupe with a pinch of salt and blend them until a paste forms. Scrap the mixture into a pot; add a teaspoon of cooking oil and place on medium heat for 10 minutes.
Step 2
In a separate saucepan, combine the fish sauce, tamarind and sugar, then scrape in the chilli paste. Stir the ingredients together and then place it back on a low heat for 10 minutes or until it begins to simmer.
Step 3
To prepare the fish, cut off the fins and tail. Then, score the fish to create a surface area. Coat with rice flavour and drop the fish into the deep fryer with Simply Sunflower Oil at 180 degrees for six minutes.
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Step 4
While the fish cooks, boil water on the stovetop to lightly cook the bok choy. Place the vegetable in the water for a couple of minutes, until it begins to soften a little bit.
Step 5
To plate, create a bed using the bok choy, then place the fish on top. Pour the chilli sauce paste over the top of the fish and finish it off by adding coriander leaves and a wedge of lime.
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