Fried Barramundi with Ponzu Sauce

Serves 4
Preparation Time 25 Mins
Level Medium
2 x 200 gBarramundi Tail-Cut Portions
Tempura Flour
Shiso Leaf (optional)
For Sauce
4 tbspJapanese Soya Sauce
4 tbspMirin
8 tbspWater
2 tspLemon Juice
3 cmKonbu
4 gBonito Flakes
2 tsp Corn Starch (mixed in 2 tbsp water)
  1. To prepare Ponzu Sauce, put all the ingredients for the sauce in a small saucepan. Bring it to a boil over medium-high heat and turn off the heat. Let the sauce sit for 5 minutes.
  2. Strain the sauce through a sieve and return the liquid to medium-high heat. Add the cornstarch slurry to the sauce and stir to thicken slightly. Set aside.
  3. Cut the barramundi portions into 4 pieces, i.e. 8 pieces in total. Season lightly with salt.
  4. Heat the oil in a small pot over medium-high heat.
  5. Dust the fillets lightly with tempura flour and slide them into the oil immediately. Do not overcrowd the pot. Fry till light golden brown (about 1 minute).
  6. Remove and drain off excess oil from the fillets.
  7. Serve with shiso leaf and ponzu sauce.

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