Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, steam barramundi fillets with pickled mustard and tomatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Steam barramundi fillets with pickled mustard and tomatoes is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Steam barramundi fillets with pickled mustard and tomatoes is something which I’ve loved my whole life. They are nice and they look fantastic.
Heat a pan and fry the garlic until it 's soft. Add fillets and fry until they are half cook. Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook. "I like the lightness of steamed fish," says Liong. "Barramundi lends itself perfectly to steaming - it's so juicy and tender, and pairs well with heavier winter flavours.
To get started with this recipe, we must prepare a few ingredients. You can have steam barramundi fillets with pickled mustard and tomatoes using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Steam barramundi fillets with pickled mustard and tomatoes:
- Prepare 200 gr fillet
- Get 1 half bunch pickled mustard about 200gr cut into pieces
- Take 2 tomatoes
- Prepare 2 spring onion cut slices
- Take 4 tbsp soya sauce
- Get 1/2 tsp sugar
- Make ready 1 clove garlic crush
- Prepare 1/2 cup water
Place each barramundi fillet on a sheet of non-stick baking paper and top with shredded ginger. Place the oyster sauce, soy sauce and sesame oil in a bowl and whisk to combine. Spoon sauce over the fillets and sprinkle the remaining basil on top. I recently discovered Barramundi fillets on Fresh Direct and wanted to try this fish.
Instructions to make Steam barramundi fillets with pickled mustard and tomatoes:
- Heat a pan and fry the garlic until it’s soft. Add fillets and fry until they are half cook
- Add pickled mustard into it and then water. Seasoning with soya sauce and sugar. Simmer it until it’s cooked
- Add tomoates and cook another 2-3 mins until tomatoes are soft. Topping with the spring onion
I also love the pickled radishes present in Korean cuisine and Vietnamese banh mi sandwiches.so I combined the Pan-Fried Barramundi Fillet. Coat fillets with olive or canola oil. Sea salt and cracked black pepper, to season. To make the warm dressing, add remaining olive oil to the pan with olives, preserved lemon, cherry tomatoes and capers. Serve with steamed rice and lime wedges.
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