Pan Seared Barramundi With Sweet and Sour Sauce

Serves 4
Preparation Time 25 Mins
Level Medium
4 x 200gPieces Kühlbarra premium barramundi, cut into 1.5 cm-thick slices
125gTomato ketchup
70gChilli sauce
70gPlum sauce
20mlWhite Vinegar
1/2 tspSalt
50gFine Sugar
Juice of one lemon
50mlOrange juice
10gAll purpose flour
1 tspSesame oil
Cornstarch for thickening(optional)
2 tbspOlive oil
50gEach of red bell peppers, green bell peppers, onion, red chili and spring onion, chopped
100gPineapple, diced
10gGinger, sliced
20mlChinese Wine
  1. Season barramundi with salt and pepper. Set aside.
  2. To prepare sauce, place all ingredients for sauce in a pot and bring to boil, then simmer for 10 minutes. Set aside to cool.
  3. Dust barramundi lightly with corn flour.
  4. In a wok, pan sear the barramundi in olive oil over high heat. Remove when it has turned crisp and golden brown. Set aside.
  5. Pour off all but 1 tbsp of the oil from the wok. Add garlic, red and green peppers, onion, chili, spring onion and pineapple. Toss over high heat for 30 seconds. Add the rest of the ingredients and stir well.
  6. Add one ladle of sweet and sour sauce and mix well. Pour over barramundi and serve hot.

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