Kicap Glazed Grilled Barramundi Belly
Serves: 1 Preparation Time: 20 Mins Level: Easy
Barramundi belly (~200g)
Small red onion, finely sliced
Large Thai lime, finely sliced
Cut the Barramundi belly into fillets 5 to 6cm wide.
Rub well with the salt and let it marinate for 10 minutes, or up to an hour.
Pre-heat the oven to 190℃.
Mix the Rendang Rempah spice paste, kicap manis and 1 teaspoon of sugar together to form a rub. Mix well with the Barramundi belly, then grill for 10–12 minutes until charred in spots and the belly is tender. Rest assured — the belly will look quite dark because of the kicap, not because it is burnt.
When ready to serve, whisk the canola oil and 2 teaspoons of sugar together.
Add the limes and red onions and toss until the slices are coated. Add the herbs and mix gently. Serve immediately with the grilled belly.