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

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  • 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

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