Sweet and Sour Barramundi with Lychee – 酸甜荔枝鲈鱼

Hey guys, we have for today an auspicious treat for your CNY preparation!

In a twist of the very popular squirrel fish recipe, we’ll recreate this dish found in many Chinese restaurants. It’s not only good, but also a conversation starter for guests visiting your home during the festive season.

We cut the fillet of barramundi in the shape of a pine cone, making sure that every part of the fish is coated evenly with potato starch. By doing so, the shape will ‘flower up’ during the deep frying process! Rather than to use a mix of sugar & ketchup, we’ll use lychee syrup instead to create a lychee flavoured sweet & sour sauce for the barramundi.

So let’s get cooking!

If you’re looking to purchase the barramundi fillet, Kuhlbarra will be selling at their same good prices (no increments!) all the way until reunion dinner, get your barramundi from them at :- kuhlbarra.com

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  • Servings: 4

  • Time: 20 min

  • Skill: Easy


  1. 500g kuhlbarra barramundi fillet

  2. 1 cup potato starch

  3. pinch of salt and pepper

  4. oil for deep frying

  5. Sweet and sour lychee sauce

  6. 2 tbsp oil

  7. 1 tsp minced garlic

  8. 1 tsp minced ginger

  9. 20g red bell peppers

  10. 20g green bell peppers

  11. 20g yellow bell peppers

  12. 4 tbsp tomato ketchup

  13. 1 tbsp oyster sauce

  14. 150 ml lychee syrup (from the can lychee)

  15. 6 lychees

  16. ½ salt (adjust to taste)

  17. ¼ white pepper


  1. Cut 20g of red, green and yellow bell peppers each into cubes

  2. Cut 500g kuhlbarra barramundi fillet into 2 long strips

  3. Make 1.5 cm horizontal cuts at angle, stopping at the skin layer of the fillet

  4. Make 4 vertical straight cuts, stopping at the skin layer of the fillet

  5. Season with pinch of salt and pepper

  6. Coat fillets will 1 cup of potato starch,

  7. Make sure all areas on the fish are coated including all the slits

  8. Shake off excess potato starch

  9. Heat sufficient oil in a wok

  10. Holding the two ends of the fillet

  11. Lower the fillet into the oil forming U shape so that it flowers up.

  12. Hold on the the fillet, slowly let go once the shape is fixed

  13. Deep-fry barramundi till golden brown

  14. Drain and set aside

  15. Heat 2 tbsp oil in a wok

  16. Add 1 tsp minced garlic,

  17. 1 tsp minced ginger,

  18. and bell peppers

  19. Stir fry till fragrant

  20. Add 4 tbsp tomato ketchup,

  21. 1 tbsp oyster sauce,

  22. and 150 ml lychee syrup

  23. Mix well and season with

  24. ½ salt (adjust to taste)

  25. and ¼ white pepper

  26. Once the sauce thickens add 6 lychees

  27. Mix well and drizzle over the fried barramundi.