Crisp Fried Barramundi with Three Flavour Sauce


Finely chop the chillies and dice the garlic and coriander. Place the herbs into a food processer with a pinch of salt and blend them until paste forms. Move the mixture into a saucepan; add a teaspoon of cooking oil and place on medium heat for 10 minutes. In a separate saucepan, combine the fish sauce, tamarind and sugar, then add 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.

To prepare the fish, cut off the fins and tail. Then, score the fish to create a surface area. Coat with rice flour and drop the fish into the deep fryer at 180 degrees for six minutes. While the fish cooks, soften the bok choy in boiling water for a couple of minutes. Plate the bok choy, barramundi and then pour over the chilli sauce.


1 Infinity Blue Barramundi (500-600g)
100g Rice Flour
5L Sunflower oil
100g Bok Choy
100g Garlic
8 Long Red Chillies
50g Coriander Roots
25g Salt
25mL Cooking Oil
150mL Tamarind Water
40g Caster Sugar
75mL Fish Sauce
500mL Water

Recipe adapted from:

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