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

Comments

Brownie Cheesecake

Welcome back to Chez Chefpo! Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...

Taiwanese Oyster Omelette

Welcome back! Today, we have a staple of the Taiwanese night market: Oyster Omelette, or O-a-tsian! O-a-tsian, which is Hokkien for "oyster fry" is the embodiment of Taiwanese food: fresh seafood, combinations of chewy and crispy textures, and rich flavors. This is a dish that can be found at any night market across Taiwan, but now, you can have it in your home! Taiwanese Oyster Omelette Makes 2 omelettes Ingredients: Omelet: 65 grams sweet potato flour 35 grams tapioca flour 1/4 teaspoon salt 250 grams water 1 teaspoon sesame oil (specifically 香油) 3 eggs 8 large oysters Green, crisp vegetables, such as Taiwanese baby bok choy (小白菜) Sauce: 4 tablespoons ketchup 4 tablespoons sweet chili sauce 1/2 tablespoon soy paste (醬油膏) 1 tablespoon corn starch 1 tablespoon sugar 1/2 cup water Directions: Make the batter by whisking the sweet potato flour, tapioca flour, salt, water, and sesame oil. This batter will separate over time so be sure to mix until even before pouring into the p...

Nduja Pasta

Welcome back! Today, we have another regional pasta recipe: Nduja Pasta! This dish comes from Calabria in Southern Italy, which is known for their chili peppers and their unique Italian dialect. Nduja is an interesting product that comes from Calabria - it is a sausage spread that is made of a mixture of pork and Calabrian chilis, giving it its distinctive red hue and spicy flavor. You can serve it in a variety of ways, from a simple spread on some bread, or in a pasta sauce as in this recipe. It really spices things up! Nduja Pasta Makes 4-5 servings Ingredients: 16 ounces pasta 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 4-6 ounces nduja, depending on how spicy you prefer your pasta 26 ounces tomato passata (strained tomatoes) Grated Parmigiano Reggiano to top Directions: Saute the onion in with the olive oil in a pan until soft and translucent. Add the garlic in and cook for 1-2 minutes. Add in the nduja and stir into the aromati...

Search This Blog