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Kühlbarra: Locally farmed fish that’s drawing in the world
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Sweet & Sour Barramundi with Lychee By The Meatmen
Serves
4
Preparation Time
20 Mins
Level
Easy
Serves: 4 Preparation Time: 20 Mins Level: Easy

Ingredients

For Fish
500g
Barramundi Fillet
1 cup
Potato Starch
1 pinch
Salt
1 pinch
Pepper
-
Oil; For Deep Frying
For Sweet & Sour Lychee Sauce
2 tbsp
Oil
1 tsp
Garlic; minced
1 tsp
Ginger; minced
20g
Red Bell Pepper
20g
Green Bell Pepper
20g
Yellow Bell Pepper
4 tbsp
Tomato Ketchup
1 tbsp
Oyster Sauce
150ml
Lychee Syrup; From Canned Lychees
6
Lychees
1/2 tsp
Salt
1/4 tsp
White Pepper

Method

 
1.
Cut red, yellow and green bell peppers into cubes.
2.
Cut barramundi fillet into 2 long strips.
3.
Make 1.5cm horizontal cut at an angle, stopping at the skin layer of the fillet.
4.
Make 4 verticle straight cuts, stopping at the skin layer of the fillet.
5.
Season barramundi with salt and pepper.
 
6.
Coat fillets with potato starch, making sure all areas on the fish are coated (including between all the slits). Shake off excess potato starch.
7.
Heat sufficient oil in a wok.
8.
Holding the two ends of the fillet, lower the fillet into the oil, forming a "U" shape so that it flowers up. Hold on to the fillet and slowly let go once the shape is fixed.
9.
Deep-fry barramundi till golden brown. Drain and set aside.
 
10.
Heat oil in a wok and add minced garlic, minced ginger and bell peppers. Stir-fry till fragrant.
11.
Add tomato ketchup, oyster sauce, and lychee syrup. Mix well and season with salt and white pepper.
12.
Once the sauce thickens, add 6 lychees
13.
Mix well and drizzle over the fried barramundi.