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Kühlbarra: Locally farmed fish that’s drawing in the world
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Sichuan 'Mala' Grilled Kühlbarra Barramundi By Anderson Gan, Lokkee
Serves
4
Level
Medium
Serves: 4 Level: Medium

Ingredients

For Fish
500g
Kühlbarra Barramundi Fillet
10g
Ginger; chopped
10g
Shallots; chopped
2g
Salt
10ml
Chinese Rice Wine (Hua Diao Jiu)
1nos
Leek; cut into lengths
300g
White Cabbagel shredded and blanched
120g
Beancurd Skin; sliced into strips for garnish
120g
Parsley; blanched for garnish
120g
Red Chilli; sliced for garnish
For Sichuan Mala Broth
50g
Dried Red Chilli; sliced
5g
Sichuan Peppercorns
700ml
Chicken Broth

Method

For Sichuan Mala Broth
1.
Heat all ingredients in a cooking pot over a medium heat and bring to a boil.
2.
Reduce heat, cover the cooking pot with a lid and simmer the broth for about 6 hours.
3.
Remove from heat and set aside to cool.
For Fish
1.
Make cross-hatch cuts on the barramundi fillet, skin-side.
2.
Marinate barramundi fillet with ginger and shallots, Sichuan peppercorns, salt and Chinese rice wine. Set aside.
3.
Place the leek onto a baking pan and top with the marinated barramundi fillet.
 
4.
Grill in a pre-heated oven at 280ºC for about 4 minutes, then flip the barramundi and bake for about 4 minutes.
5.
Place the blanched white cabbage and blanched beancurd skins onto a serving dish and top with the grilled barramundi fillet and cooked dried chillies. Ladle the cooled Sichuan mala broth over the fish and garnish with parsley and chilli slices.