- Kühl Recipes
Fried Barramundi with Ponzu Sauce By Michelle Ling
Serves: 4 Preparation Time: 25 Mins Level: Medium
2 x 200g
Barramundi Tail-Cut Portions
Shiso Leaf (optional)
Japanese Soya Sauce
Corn Starch (mixed in 2 tbsp water)
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.
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.
Cut the barramundi portions into 4 pieces, i.e. 8 pieces in total. Season lightly with salt.
Heat the oil in a small pot over medium-high heat.
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).
Remove and drain off excess oil from the fillets.
Serve with shiso leaf and ponzu sauce.
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