Pan-fried Barramundi with Luffa Gourd in Black Bean Sauce Recipe

Serves 1
Preparation Time 30 Mins
Level Medium
For Fish
120gBarramundi Portion
2tbspCorn Oil
Salt; To taste
Pepper; To taste
5pcsVine-ripened Tomatoes
For Black Bean Sauce
20gGinger; Chopped
20gOnion; Chopped
20gGarlic; Chopped
10g Spring Onion; Sliced
30g Fresh Red Chilli; Seeded & Chopped
39gBlack Bean; Chopped
25gOrange Peel
1.5tbspOyster Sauce
1tbspSesame Oil
1tbspCorn Oil
1tbspChinese Wine
1/4Luffa Gourd; Sliced
Salt; To taste
White Pepper; To taste
For Garnish
Coriander Leaves
Red Onion; Julienned
Red Chilli; Julienned
For Fish

  1. Marinate barramundi with salt and pepper.
  2. Pan-fry barramundi, skin-side down first, for about 4 minutes on each side with corn oil.
  3. Roast tomatoes on the same pan for about 2 - 3 minutes until plump and slightly blistered.

For Black Bean Sauce

  1. Heat wok with corn oil and stir fry ginger, onion, garlic, chilli and black bean on low heat till fragrant.
  2. Add in the oyster sauce, sugar and salt & pepper to taste.
  3. Add the sesame oil, Chinese wine and luffa gourd and simmer for about 5 - 10 minutes.

For Plating

  1. Pour the black bean sauce and luffa gourd on the bottom of a plate and place the barramundi on top.
  2. Place roasted tomatoes on top and garnish with coriander leaves, red onion and red chilli.

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