Pan Seared Barramundi

Welcome back!

Today, we have another great fish dish: a pan-seared barramundi! The barramundi, also known as the Asian sea bass, is quite popular in East/Southeast Asia and Australia. They are typically pretty soft and mild-tasting. However, the sweet-and-sour sauce used is rather unique, and complements well with the fish.

Pan Seared Barramundi

Makes about 4 servings

Ingredients:

2 barramundi filets
A little flour
Salt and pepper to taste

Sauce:

4 tablespoons ketchup
2 tablespoons white vinegar
2-3 tablespoons sugar
1 tablespoon white wine
1 tablespoon lemon juice

This is the barramundi we got

Directions:

With a paper towel, pat the fish dry.
Cut each filet into 3 pieces.
On the side with skin, dust with flour to get a crisper skin.
On the other side, sprinkle the salt and pepper
In an oiled pan, sear the barramundi skin side down for 4 minutes.
Flip it around and cook for another 4 minutes.
Flip it around again and cook for just 1-2 minutes to really crisp the skin.
Prepare the sauce by mixing the ingredients together in a pot until boiling and the sauce thickens.

We served this fish with some vegetables: onions and bell peppers, which are just cooked with some salt, pepper, and basic seasonings. They go well with the sauce too, and add plenty of nice color to the dish. Another version of this dish that is often made involves cutting the fish into chunks, frying them, and then mixing it all together with the vegetables and the sauce. It's a bit more work with the frying, but it certainly sounds delicious!

-Chefpo

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