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Kühlbarra: Locally farmed fish that’s drawing in the world
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Oven-Roasted Barramundi with Sambal Cincalok and Acar By Diana Gale, Domestic Goddess
Serves
2-3
Preparation Time
15 Mins
Level
Easy
Serves: 2-3 Preparation Time: 15 Mins Level: Easy

Ingredients

For Fish
2 x 200g
Kühlbarra Barramundi Fillet
1-2 tsp
Roasted Sesame Seeds
-
Olive Oil
For Sambal Cincalok
2 tbsp
Cincalok
2-3
Shallots; Thinly Sliced
1 nos
Large Chilli; Thinly Sliced
2-3 tsp
Katsuri Lime Juice
For Garnish
-
Red Chilli; Sliced
-
Coriander; Chopped
For Serving
1 cup
Acar

Method

For Fish
1.
Spray (or brush) the bottom of a casserole or baking tray with some olive oil. Sprinkle a layer of roasted sesame seeds at the bottom of the casserole.
2.
Place the barramundi steaks on the tray, skin side down, and spray (or brush) with some olive oil. Sprinkle more roasted sesame seeds on the flesh.
3.
Roast barramundi in the oven at 200°C for 20 minutes.
For Sambal Cincalok
1.
Place cincalok in a small bowl. Add sliced chilli and shallots.
2.
Add lime juice.
 
3.
Mix well and taste. You can adjust the quantity of the ingredients to sit your taste. Set this aside.
4.
To serve, place the barramundi on a serving dish. Garnish with sliced chilli and chopped coriander. Serve with the sambal cincalok and acar.