Crisp Fried Barramundi with Three Flavour Sauce
Updated: Jan 5, 2019
1 Infinity Blue Barramundi (500-600g) 100g Rice Flour 5L Sunflower oil 100g Bok Choy 100g Garlic 8 Long Red Chillies 50g Coriander Roots 25g Salt 25mL Cooking Oil 150mL Tamarind Water 40g Caster Sugar 75mL Fish Sauce 500mL Water
Finely chop the chillies and dice the garlic and coriander. Place the herbs into a food processer with a pinch of salt and blend them until paste forms. Move the mixture into a saucepan; add a teaspoon of cooking oil and place on medium heat for 10 minutes. In a separate saucepan, combine the fish sauce, tamarind and sugar, then add in the chilli paste. Stir the ingredients together and then place it back on a low heat for 10 minutes or until it begins to simmer.
To prepare the fish, cut off the fins and tail. Then, score the fish to create a surface area. Coat with rice flour and drop the fish into the deep fryer at 180 degrees for six minutes. While the fish cooks, soften the bok choy in boiling water for a couple of minutes. Plate the bok choy, barramundi and then pour over the chilli sauce.