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Kühlbarra: Locally farmed fish that’s drawing in the world
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Fried Barramundi with Ponzu Sauce By Michelle Ling
Serves
4
Preparation Time
25 Mins
Level
Medium
Serves: 4 Preparation Time: 25 Mins Level: Medium

Ingredients

For Fish
2 x 200g
Barramundi Tail-Cut Portions
-
Salt
-
Tempura Flour
-
Oil
-
Shiso Leaf (optional)
For Sauce
4 tbsp
Japanese Soya Sauce
4 tbsp
Mirin
8 tbsp
Water
2 tsp
Lemon Juice
3 cm
Konbu
4g
Bonito Flakes
2 tsp
Corn Starch (mixed in 2 tbsp water)

Method

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.