Cereal Fish

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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Ingredients

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3slices of barramundi belly (300g)
1egg white
1tsp salt
½tsp white pepper
1tsp sesame oil
1tsp chinese rice wine
¼cup potato starch
40g butter
3chili padi (chopped)
30curry leaves
1cup Nestum cereal
1tbsp milk powder
1tbsp sugar
1tsp chicken powder
1tsp salt

Directions

1.

Cut 300g barramundi belly into bite size slices
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2.

Mix fish slices with 1 egg white,
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3.

1 tsp salt,
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4.

½ tsp white pepper,
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5.

1 tsp sesame oil,
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6.

and 1 tsp chinese rice wine
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7.

Mix well
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8.

Add ¼ cup potato starch
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9.

Mix well and let it marinate for 30 mins
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10.

Chop 3 chili padi and set aside
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11.

In a bowl mix 1 cup Nestum cereal,
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12.

1 tbsp milk powder,
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13.

1 tbsp sugar,
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14.

1 tsp chicken powder,
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15.

and 1 tsp salt
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16.

Mix and set aside
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17.

Heat oil to 180 degrees C, deep-fry fish slices until golden brown
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18.

Drain and set aside
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19.

Melt 40g butter in a wok
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20.

Add chopped chili padi
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21.

30 curry leaves
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22.

Stir fry until fragrant
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23.

Add cereal mixture
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24.

Stir fry on low heat until evenly mixed
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25.

Add fried fish slices
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26.

Toss to coat fish slices
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