Steamed Barramundi Belly Roll

Steamed fish is best eaten fresh, and using Kuhlbarra’s barramundi belly we created a dish that is not only healthy yet incredibly tasty all within 20 minutes. Pairing the fish with kai lan and shiitake mushrooms, we added a fish stock and abalone sauce that gives the dish its depth and flavour. The dish not only looks classy and it’s so easy everyone can make it at home.
Cook a few servings and serve them to your guests, and enjoy!
That said, we are partnering with Kuhlbarra to giveaway 3 sets of Kuhlbarra Kuhl Reunion worth $88 and another $8 worth of barramundi bones each to 3 lucky winners! Click here to participate :- https://themeatmen.sg/kuhlbarra-giveaway

No Reviews

Ingredients

Adjust Servings
1fish belly
Pinch of salt and white pepper
1stalk of kai lan (cut into 6cm strips)
½rehydrated shiitake mushroom (cut into strips)
1tsp light soy sauce
1tsp hua tiao wine
5g ginger strands
Sauce:
50ml fish stock
2tbsp abalone sauce
½tsp sugar
Pinch of white pepper

Directions

1.

Cut 1 stalk of kai lan into 6cm strips
Mark as complete
2.

Cut 1/2 rehydrated shiitake mushroom into strips
Mark as complete
3.

Season 1 fish belly with pinch salt and white pepper on the flesh side
Mark as complete
4.

Add kai lan and shiitake mushroom strips on fish belly
Mark as complete
5.

Then roll fish belly up skin side facing out, secure with toothpick
Mark as complete
6.

Mix 1 tsp light soy sauce and 1 tsp hua tiao wine
Mark as complete
7.

Spoon mixture over fish belly
Mark as complete
8.

Add 5g of ginger strands on top
Mark as complete
9.

Steam fish belly from 6-7 mins
Mark as complete
10.

Heat 50 ml fish stock in a wok
Mark as complete
11.

Add 2 tbsp abalone sauce, 1/2 tsp sugar, and pinch of white pepper
Mark as complete
12.

Bring to boil and reduce
Mark as complete
13.

Pour sauce onto a deep plate
Mark as complete
14.

Remove fish belly from steamer
Mark as complete
15.

Remove toothpick place fish roll on top of sauce
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!