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Kühlbarra: Locally farmed fish that’s drawing in the world
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Salted Egg Barramundi with Breaded Mushrooms By Chris Tan, Budgetpantry
Serves
4
Preparation Time
60 Mins
Level
Easy
Serves: 4 Preparation Time: 60 Mins Level: Easy

Ingredients

For Fish
4
200g Kühlbarra barramundi fillets
6
Salted duck eggs, steamed and mashed
40g
Butter
1 tsp
Olive Oil
4-5 pcs
Chilli padi, sliced
3 stalks
Curry leaves
200ml
Chicken stock, heated
50ml
Evaporated milk
3/4 tsp
Sugar
1/2 tsp
Salt
-
Salt and pepper
For the Breaded Mushrooms
200g
Packet fresh shiitake mushrooms, stems removed
2 tsp
Plain flour
2 tsp
Cornstarch
1 tsp
Garlic powder
1/2 tsp
Salt
80ml
Water
-
Panko to coat
For Garnish
100g
Shimeji mushrooms sautéed in olive oil and light soy sauce
-
Edamame beans (pre-boiled)

Method

To cook the fish
1.
Pat dry fillets. Season with salt and pepper.
2.
If using frying pan: Heat olive oil on high heat. Reduce to medhigh and fry fillets skin side down till skin is crispy. Flip fish over and cook for 1-2 mins. Set aside. In a wok, melt butter with olive oil. Add curry leaves and chilli padi. Fry for 3 mins. Add salted egg yolks till bubbles. Add chicken stock slowly, stirring the salted eggs. Add evaporated milk, stir, and add in sugar and salt. Mix and set aside.
To cook the mushrooms
1.
Combine plain flour, corn starch, garlic powder and salt in a bowl. Add in water and mix till batter is smooth. Dip mushrooms in the batter, coat in Panko until dry to the touch. Deep fry till golden.
To Serve
1.
Spoon the salted egg sauce in the middle of a dish. Top with barramundi and a serving of breaded mushrooms. Garnish with edamame beans and shimeji and serve immediately.