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
|500g kuhlbarra barramundi fillet|
|1cup potato starch|
|pinch of salt and pepper|
|oil for deep frying|
|Sweet and sour lychee sauce|
|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)|
|½salt (adjust to taste)|