Cereal Fish - 麦片鱼

What’s better than cereal prawns? Cereal FISH of course! And for this dish we used barramundi belly, this premium cut of fish fits three criterias.

Firstly, it comes with delicious melt-in-your-mouth fats. Secondly, the flesh is chunky and tender and lastly, it is even boneless!

So we say “mai tu liao” (don’t wait anymore), coat it with a crispy batter and toss it in aromatic cereal flakes for a delicious family dinner!

Serves 4 when accompanied with other dishes

  • Share:


  • Servings: 4

  • Time: 25 min

  • Skill: Intermediate

Ingredients

  1. 3 slices of barramundi belly (300g)

  2. 1 egg white

  3. 1 tsp salt

  4. 1/2 tsp white pepper

  5. 1 tsp sesame oil

  6. 1 tsp chinese rice wine

  7. ¼ cup potato starch

  8. 40g butter

  9. 3 chili padi (chopped)

  10. 30 curry leaves

  11. 1 cup Nestum cereal

  12. 1 tbsp milk powder

  13. 1 tbsp sugar

  14. 1 tsp chicken powder

  15. 1 tsp salt

  16. 3 slices of barramundi belly (300g)

  17. 1 egg white

  18. 1 tsp salt

  19. 1/2 tsp white pepper

  20. 1 tsp sesame oil

  21. 1 tsp chinese rice wine

  22. ¼ cup potato starch

  23. 40g butter

  24. 3 chili padi (chopped)

  25. 30 curry leaves

  26. 1 cup Nestum cereal

  27. 1 tbsp milk powder

  28. 1 tbsp sugar

  29. 1 tsp chicken powder

  30. 1 tsp salt

Instructions

  1. Cut 300g barramundi belly into bite size slices

  2. Mix fish slices with 1 egg white, 1 tsp salt, ½ tsp white pepper, 1 tsp sesame oil and and 1 tsp chinese rice wine

  3. Mix well

  4. Add ¼ cup potato starch

  5. Mix well and let it marinate for 30 mins

  6. Chop 3 chili padi and set aside

  7. In a bowl mix 1 cup Nestum cereal, 1 tbsp milk powder, 1 tbsp sugar, 1 tsp chicken powder and and 1 tsp salt

  8. Mix and set aside

  9. Heat oil to 180 degrees C, deep-fry fish slices until golden brown

  10. Drain and set aside

  11. Melt 40g butter in a wok

  12. Add chopped chili padi

  13. 30 curry leaves

  14. Stir fry until fragrant

  15. Add cereal mixture

  16. Stir fry on low heat until evenly mixed

  17. Add fried fish slices

  18. Toss to coat fish slices

  19. Cut 300g barramundi belly into bite size slices

  20. Mix fish slices with 1 egg white, 1 tsp salt, ½ tsp white pepper, 1 tsp sesame oil and and 1 tsp chinese rice wine

  21. Mix well

  22. Add ¼ cup potato starch

  23. Mix well and let it marinate for 30 mins

  24. Chop 3 chili padi and set aside

  25. In a bowl mix 1 cup Nestum cereal, 1 tbsp milk powder, 1 tbsp sugar, 1 tsp chicken powder and and 1 tsp salt

  26. Mix and set aside

  27. Heat oil to 180 degrees C, deep-fry fish slices until golden brown

  28. Drain and set aside

  29. Melt 40g butter in a wok

  30. Add chopped chili padi

  31. 30 curry leaves

  32. Stir fry until fragrant

  33. Add cereal mixture

  34. Stir fry on low heat until evenly mixed

  35. Add fried fish slices

  36. Toss to coat fish slices