Easiest Way to Prepare Delicious Steam barramundi fillets with pickled mustard and tomatoes

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. 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.

Spiced barramundi with tomato-chilli pickle recipe. Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced. This healthy Asian barramundi meal is packed full of flavour and is sure to impress at dinner. You can have Steam barramundi fillets with pickled mustard and tomatoes using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Steam barramundi fillets with pickled mustard and tomatoes

1. It’s 200 gr of fillet.
2. It’s 1 half of bunch pickled mustard about 200gr cut into pieces.
3. You need 2 of tomatoes.
4. You need 2 of spring onion cut slices.
5. You need 4 tbsp of soya sauce.
6. Prepare 1/2 tsp of sugar.
7. Prepare 1 clove of garlic crush.
8. Prepare 1/2 cup of 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.

Steam barramundi fillets with pickled mustard and tomatoes step by step

1. Heat a pan and fry the garlic until it’s soft. Add fillets and fry until they are half cook.
2. Add pickled mustard into it and then water. Seasoning with soya sauce and sugar. Simmer it until it’s cooked.
3. 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.