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Kühlbarra: Locally farmed fish that’s drawing in the world
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Barramundi Fish Fillet, Fungus & Tofu Fish Patty By Edmund Toh, President of the Singapore Chefs Association
Serves
4
Preparation Time
45 Mins
Level
Medium
Serves: 4 Preparation Time: 45 Mins Level: Medium

Ingredients

For Fish
600g
Barramundi Fillet
100g
Olive Oil
4 nos
Sousvide Egg (cook in thermo-circulator with temperature 65°C for 30mins)
30g
Ginger, shredded
4 nos
Baby Kailan
20ml
Basil-infused Oil
-
Salt
-
Pepper
Fungus and Tofu Patty
100g
Sweet Potato, cooked & crushed
60g
Black Fungus, soaked & shredded
40g
Chinese Yam, diced & cooked
120g
Fish Trimmings, cubed
5g
Spring Onions, chopped
20g
Onion, chopped
30g
Bread Crumbs
2 nos
Egg, lightly beaten
-
Salt
-
Pepper
For Tamarind Tomato Salsa
80ml
Tamarind Water
40ml
Olive Oil
30g
Shallot, chopped
30g
Garlic, chopped
200g
Tomato Pronto
60g
Cherry Tomato, peeled
15g
Coriander Root, chopped
15g
Galanga, chopped
50ml
Thai Fish Sauce
30g
Palm Sugar
10ml
Lemon Juice

Method

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.