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Kühlbarra: Locally farmed fish that’s drawing in the world
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Barramundi with Butter Sauce By Alfred Lee, Executive Chef of Suntec Singapore Convention and Exhibition Centre
Serves
4
Preparation Time
45 Mins
Level
Easy
Serves: 4 Preparation Time: 45 Mins Level: Easy

Ingredients

For Fish
4
100g Kuhlbarra Fresh Barramundi Fillet – Skin-on
2
Cloves of Garlic
2
Stalk of Lemon Thyme
1 tbsp
Olive Oil
-
Sea Salt & Ground Black Pepper to taste
For the Nage
1
Onion
375g
Fennel
1
Carrot
1
Stalk of Celery
2
Cloves of Garlic
1
Stalk of Leek
5L
Water
1.5L
White Wine
2 tbsp
White Peppercorn
3
Peels of Lemon Skin
10g
Thyme
20g
Tarragon
20g
Parsley
For Butter Sauce
100g
Butter Cubes (Chilled and Hard)
20g
Nage
0.5g
Dill Chopped
5ml
Lemon Juice
0.5g
Red Chilli Dices
For the Hazelnut Crumb
50g
Tossed Hazelnut (Chopped Coarse)
50g
White Bread Crumb
75g
Soft Butter
1 tbsp
Dijon Mustard
1 tsp
Pink Peppercorn Crushed
For the Baby Spinach
60g
Baby Spinach
20g
Onion Dices
1
Clove of Garlic, chopped
1 tbsp
Olive Oil
For the Garnish
-
Cress and Edible Flower

Method

To prepare the Nage
1.
Cut all vegetables and cook in the water for 45 minutes.
2.
Reduce heat to low, put white wine and all herbs and spices in, continue cooking until liquid reduces to half.
To prepare the Butter Sauce
1.
Boiled 20g of Nage, reduce low heat and whisk in butter cubes and lemon juice.
2.
When well combined, add in red chilli and season with salt and pepper.
3.
Remove from heat and set aside.
4.
Set aside.
For Sautéd Baby Spinach
1.
Add olive oil into a non-stick pan over high heat with diced onion.
2.
Add diced garlic, spinach and season with salt and pepper.
3.
Remove from heat and set aside.
For Hazelnut Crumb
1.
Combine all hazelnut crust ingredients and mix well.
2.
Flatten the mixture and cut to the barramundi fillet size – Freeze until hardened.
For Barramundi Portion Fillet
1.
Add olive oil into a non-stick pan over medium heat. Add in diced garlic cloves and lemon thyme.
2.
Pan-fry barramundi skin side down for 2-3 minutes until the skin is brown.
3.
Turn the fillet and continue to cook on low heat for another 1-2 minutes. Remove and transfer to a baking tray.
4.
Place the hazelnut crumb mixture on top of the barramundi fillet skin.
5.
Heat under the top broiler in oven, on high until the hazelnut crumb turn into crust, this will take about 1 minute.
Assemble
1.
Place the sautéd spinach on the plate and top with the barramundi fillet.
2.
Pour the butter sauce and garnish the fillet.