Sweet and Sour Barramundi with Lychee

Fish
Mains

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
kuhlbarra barramundi fillet
0.00
g
g
kuhlbarra barramundi fillet
0.00
cup
cup
potato starch
0.00
cup
cup
potato starch
pinch of salt and pepper
pinch of salt and pepper
oil for deep frying
oil for deep frying

Sweet and sour lychee sauce

0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tsp
tsp
minced garlic
0.00
tsp
tsp
minced garlic
0.00
tsp
tsp
minced ginger
0.00
tsp
tsp
minced ginger
0.00
g
g
red bell peppers
0.00
g
g
red bell peppers
0.00
g
g
green bell peppers
0.00
g
g
green bell peppers
0.00
g
g
yellow bell peppers
0.00
g
g
yellow bell peppers
0.00
tbsp
tbsp
tomato ketchup
0.00
tbsp
tbsp
tomato ketchup
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
ml
ml
lychee syrup (from the can lychee)
0.00
ml
ml
lychee syrup (from the can lychee)
0.00
lychees
0.00
lychees
0.00
salt (adjust to taste)
0.00
salt (adjust to taste)
0.00
white pepper
0.00
white pepper

Steps

1

Cut 20g of red, green and yellow bell peppers each into cubes
Cut 20g of red, green and yellow bell peppers each into cubes
Mark as completed

2

Cut 500g kuhlbarra barramundi fillet into 2 long strips
Cut 500g kuhlbarra barramundi fillet into 2 long strips
Mark as completed

3

Make 1.5 cm horizontal cuts at angle, stopping at the skin layer of the fillet
Make 1.5 cm horizontal cuts at angle, stopping at the skin layer of the fillet
Mark as completed

4

Make 4 vertical straight cuts, stopping at the skin layer of the fillet
Make 4 vertical straight cuts, stopping at the skin layer of the fillet
Mark as completed

5

Season with pinch of salt and pepper
Season with pinch of salt and pepper
Mark as completed

6

Coat fillets will 1 cup of potato starch,
Coat fillets will 1 cup of potato starch,
Mark as completed

7

Make sure all areas on the fish are coated including all the slits
Make sure all areas on the fish are coated including all the slits
Mark as completed

8

Shake off excess potato starch
Shake off excess potato starch
Mark as completed

9

Heat sufficient oil in a wok
Heat sufficient oil in a wok
Mark as completed

10

Holding the two ends of the fillet
Holding the two ends of the fillet
Mark as completed

11

Lower the fillet into the oil forming U shape so that it flowers up.
Lower the fillet into the oil forming U shape so that it flowers up.
Mark as completed

12

Hold on the the fillet, slowly let go once the shape is fixed
Hold on the the fillet, slowly let go once the shape is fixed
Mark as completed

13

Deep-fry barramundi till golden brown
Deep-fry barramundi till golden brown
Mark as completed

14

Drain and set aside
Drain and set aside
Mark as completed

15

Heat 2 tbsp oil in a wok
Heat 2 tbsp oil in a wok
Mark as completed

16

Add 1 tsp minced garlic,
Add 1 tsp minced garlic,
Mark as completed

17

1 tsp minced ginger,
1 tsp minced ginger,
Mark as completed

18

and bell peppers
and bell peppers
Mark as completed

19

Stir fry till fragrant
Stir fry till fragrant
Mark as completed

20

Add 4 tbsp tomato ketchup,
Add 4 tbsp tomato ketchup,
Mark as completed

21

1 tbsp oyster sauce,
1 tbsp oyster sauce,
Mark as completed

22

and 150 ml lychee syrup
and 150 ml lychee syrup
Mark as completed

23

Mix well and season with ½ salt (adjust to taste) and ¼ white pepper
Mix well and season with ½ salt (adjust to taste) and ¼ white pepper
Mark as completed

24

Once the sauce thickens add 6 lychees
Once the sauce thickens add 6 lychees
Mark as completed

25

Mix well and drizzle over the fried barramundi.
Mix well and drizzle over the fried barramundi.
Mark as completed

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