Barramundi with an Asian Style Crust
A quick and simple Asian style dish using fresh South Australian Robarra Barramundi. Barramundi is perfect for this dish with its firm and sweet flesh. The crust adds texture and the Chilli, Lime and Coriander Sauce adds great fresh flavours that complement the dish. The peanuts are there to add crunch – don’t crush them too much or they will burn. Serve with fragrant rice.
- Szechuan Pepper Salt for ‘the Passionate Foodie’
- Roasted Garlic Oil for 'the Passionate Foodie'
- Chilli, Lime and Coriander Dipping Sauce 'the Passionate Foodie'
- Barramundi Fillets (cleaned and descaled)
- 150g skinned peanuts
- 1 large finely slice deseeded red chilli
- Small handful of coriander, leaves chopped
- 2 eggs, beaten
- Dash of fish sauce
To make a crust for the fish, place the peanuts, a pinch of Szchuan Pepper Salt into a mortar. Pound until they look finely chopped but not powdered, then mix in the coriander leaves and finely sliced chilli. Scatter onto a plate or into a shallow bowl, and place the beaten eggs into a seperate shallow bowl. Season the eggs with a dash of fish sauce and pinch of Szechuan Pepper Salt.
Dip the fish skin side down into the egg. Shake off any excess egg wash, then dip into the peanut mix, coating the skin with a layer of peanuts. Repeat until all the fillets are coated on one side.
Add a little oil to a hot frying pan and fry the seasoned fillets over a medium heat, crust side down, for 2–3 minutes until the crust is golden and the fish half cooked. Turn and cook for further 1–2 minutes, basting as you cook.
Remove from the heat and finish with a table spoon of Chilli, Lime and Coriander Dipping Sauce drizzled over the top.