Barramundi Fish Fillet, Fungus & Tofu Fish Patty

Serves 4
Preparation Time 45 Mins
Level Medium
Kühlbarra Barramundi
600 gBarramundi Fillet
100 gOlive Oil
4 nosSousvide Egg (cook in thermo-circulator with temperature 65°C for 30mins)
30 gGinger, shredded
4 nos Baby Kailan
20 mlBasil-infused Oil
Fungus and Tofu Patty
100 gSweet Potato, cooked & crushed
60 gBlack Fungus, soaked & shredded
40 gChinese Yam, diced & cooked
120 gFish Trimmings, cubed
5 gSpring Onions, chopped
20 gOnion, chopped
30 gBread Crumbs
2 nosEgg, lightly beaten
Tamarind Tomato Salsa
80 mlTamarind Water
40 mlOlive Oil
30 gShallot, chopped
30 gGarlic, chopped
200 gTomato Pronto
60 gCherry Tomato, peeled
15 g Coriander Root, chopped
15 g Galanga, chopped
50 mlThai Fish Sauce
30 gmPalm Sugar
10 mlLemon Juice
  1. Pan-fry barramundi fillet (skin on) in olive oil till golden brown. Cook the potatoes in salted boiling water until tender. Drain and crush.
  2. Add crushed potato in mixing bowl with fish trimmings. Sauté mushroom with onion, oil and seasoning.
  3. Add in remaining ingredients for the fungus and tofu fish patty. Season generously with salt and pepper.
  4. Shape mixture into a patty with a square ring. Keep in refrigerator for 1 hour. Heat oil in pan and shallow-fry until golden.
  5. Add tamarind water to dissolve the strained tamarind pasta.
  6. Blend olive oil, shallot, garlic and all other ingredients for the tamarind tomato salsa until fine. Strain mixture.
  7. Heat up pan with a little oil and slow cook salsa for 10mins with cherry tomatoes. Season to taste.

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