Sweet and Sour Barramundi with Lychee

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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Ingredients

Adjust Servings
500g kuhlbarra barramundi fillet
1cup potato starch
pinch of salt and pepper
oil for deep frying
Sweet and sour lychee sauce
2tbsp oil
1tsp minced garlic
1tsp minced ginger
20g red bell peppers
20g green bell peppers
20g yellow bell peppers
4tbsp tomato ketchup
1tbsp oyster sauce
150ml lychee syrup (from the can lychee)
6 lychees
½salt (adjust to taste)
¼white pepper

Directions

1.

Cut 20g of red, green and yellow bell peppers each into cubes
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2.

Cut 500g kuhlbarra barramundi fillet into 2 long strips
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3.

Make 1.5 cm horizontal cuts at angle, stopping at the skin layer of the fillet
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4.

Make 4 vertical straight cuts, stopping at the skin layer of the fillet
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5.

Season with pinch of salt and pepper
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6.

Coat fillets will 1 cup of potato starch,
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7.

Make sure all areas on the fish are coated including all the slits
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8.

Shake off excess potato starch
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9.

Heat sufficient oil in a wok
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10.

Holding the two ends of the fillet
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11.

Lower the fillet into the oil forming U shape so that it flowers up.
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12.

Hold on the the fillet, slowly let go once the shape is fixed
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13.

Deep-fry barramundi till golden brown
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14.

Drain and set aside
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15.

Heat 2 tbsp oil in a wok
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16.

Add 1 tsp minced garlic,
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17.

1 tsp minced ginger,
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18.

and bell peppers
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19.

Stir fry till fragrant
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20.

Add 4 tbsp tomato ketchup,
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21.

1 tbsp oyster sauce,
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22.

and 150 ml lychee syrup
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23.

Mix well and season with ½ salt (adjust to taste) and ¼ white pepper
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24.

Once the sauce thickens add 6 lychees
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25.

Mix well and drizzle over the fried barramundi.
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