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Kühlbarra: Locally farmed fish that’s drawing in the world
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Steamed Barramundi with Salted Vegetables, Olive Leaves & Superior Soy Sauce By Herman
Serves
1
Preparation Time
60 Mins
Level
Medium
Serves: 1 Preparation Time: 60 Mins Level: Medium

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
-
Edamame beans (pre-boiled)
100g
Shimeji mushrooms sautéed in olive oil and light soy sauce

Method

For Barramundi Fillet
1.
Lightly season barramundi with salt and white pepper.
2.
Steam the fillet with olive leaves and salted vegetable.
For Cucumber Pickle
1.
Wash the cucumbers and slice into thin coins.
2.
Combine all ingredients in a bowl.
3.
Place mixture in a lidded container and let sit in the refrigerator for 24 hours.
For Vegetables
1.
Blanch broccolini together with baby carrots and deep-fry ginger and spring onions till crispy.
For Sauce
1.
Add water and rock sugar to the superior soy sauce and bring to boil.
2.
Add cornstarch to thicken.
3.
Present as in picture.