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Kühlbarra: Locally farmed fish that’s drawing in the world
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Pan Seared Barramundi With Sweet and Sour Sauce By Eric Teo, Chef Owner ET Culinary Arts
Serves
4
Preparation Time
25 Mins
Level
Medium
Serves: 4 Preparation Time: 25 Mins Level: Medium

Ingredients

4
200g Pieces Kühlbarra premium barramundi, cut into 1.5 cm-thick slices
125g
Tomato ketchup
70g
Chilli sauce
70g
Plum sauce
20ml
White Vinegar
1/2 tsp
Salt
50g
Fine Sugar
1
Juice of one lemon
50ml
Orange juice
10g
All purpose flour
1 tsp
Sesame oil
2 tbsp
Olive oil
-
Cornstarch for thickening(optional)
20g
Garlic
50g
Each of red bell peppers, green bell peppers, onion, red chili and spring onion, chopped
100g
Pineapple, diced
10g
Ginger, sliced
20ml
Chinese Wine

Method

1.
Season barramundi with salt and pepper. Set aside.
2.
To prepare sauce, place all ingredients for sauce in a pot and bring to boil, then simmer for 10 minutes. Set aside to cool.
3.
Dust barramundi lightly with corn flour.
4.
In a wok, pan sear the barramundi in olive oil over high heat. Remove when it has turned crisp and golden brown. Set aside.
5.
Pour off all but 1 tbsp of the oil from the wok. Add garlic, red and green peppers, onion, chili, spring onion and pineapple. Toss over high heat for 30 seconds. Add the rest of the ingredients and stir well.
6.
Add one ladle of sweet and sour sauce and mix well. Pour over barramundi and serve hot.