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Kühlbarra: Locally farmed fish that’s drawing in the world
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Pan-fried Barramundi with Luffa Gourd in Black Bean Sauce Recipe By Eric Neo
Serves
1
Preparation Time
30 Mins
Level
Medium
Serves: 1 Preparation Time: 30 Mins Level: Medium

Ingredients

For Fish
120g
Barramundi Portion
2 tbsp
Corn Oil
-
Salt; to taste
-
Pepper; to taste
5pcs
Vine-ripened Tomatoes
For Garnish
-
Coriander Leaves
-
Red Onion; Julienned
-
Red Chili; Julienned
For Black Bean Sauce
20g
Ginger; Chopped
20g
Onion; Chopped
20g
Garlic; Chopped
10g
Spring Onion; Sliced
39g
Black Bean; Chopped
30g
Fresh Red Chilli; Seeded & Chopped
25g
Orange Peel
1.5 tbsp
Oyster Sauce
1 tbsp
Sugar
1 tbsp
Sesame Oil
1 tbsp
Corn Oil
1 tbsp
Chinese Wine
1/4
Luffa Gourd; Sliced
-
Salt; to taste
-
White Pepper; to taste

Method

For Fish
1.
Marinate barramundi with salt and pepper.
2.
Pan-fry barramundi, skin-side down first, for about 4 minutes on each side with corn oil.
3.
Roast tomatoes on the same pan for about 2 - 3 minutes until plump and slightly blistered.
For Black Bean Sauce
1.
Heat wok with corn oil and stir fry ginger, onion, garlic, chilli and black bean on low heat till fragrant.
2.
Add in the oyster sauce, sugar and salt & pepper to taste.
3.
Add the sesame oil, Chinese wine and luffa gourd and simmer for about 5 - 10 minutes.
For Plating
1.
Pour the black bean sauce and luffa gourd on the bottom of a plate and place the barramundi on top.
2.
Place roasted tomatoes on top and garnish with coriander leaves, red onion and red chilli.