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Kühlbarra: Locally farmed fish that’s drawing in the world
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Barra Belly Tomato Curry By Jeremy Nguee, Chef and Owner of Preparazzi
Serves
1
Preparation Time
20 Mins
Level
Easy
Serves: 1 Preparation Time: 20 Mins Level: Easy

Ingredients

1 pc
2 tsp
Salt
1 cup
Basil leaf
1 cup
Onions, thinly sliced
½ cup
Corn starch
200g
Crush canned tomatoes
1 tbsp
Fish sauce
6 pc
Cherry tomatoes, quartered
1 pc
Chilli, deseeded and julienned

Method

 
1.
Cut the Barramundi belly into fillets 5 to 6cm wide.
2.
Rub well with the salt and let it marinate for 10 minutes, or up to an hour.
3.
Prepare a frying pan and heat enough oil to cover a 1cm depth.
 
4.
Deep-fry the basil until crispy and translucent.
5.
Fry the onions until golden brown and crispy at the edges.
6.
Toss the Barramundi belly in the cornstarch and pan fry until golden on both sides.
 
7.
Combine the ingredients to make a sauce in a small pot. Bring to a low boil and simmer for 10 minutes.
8.
Arrange the sauce at the bottom of a warmed bowl, stack the belly slices on top and garnish with the onions, basil leaf, chilli shreds and cherry tomatoes.