Barramundi Fillets with Mango
Barramundi with Mange -- presenting here the method for preparing the fish and offering two options Mango Curd and Mango Lime Salsa.
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Cooking tools:
- Blender
- Microplane
- Infrared thermometer
- Mason jar
- Saucepan
- Skillet
- Whisk
- Spatula
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Spoon
- Paper towel
- Refrigerator
- Stove
Ingredients
- 2 Barramundi fillets -- thin
- 4 Tablespoons of Flour (approximate)
- 2-3 Tablespoons of olive oil
- Salt
- Pepper
- 2-3 Tablespoons of butter
- Chopped parsley (optional)
- Lemon juice (amount of a half lemon)
- Approximately 1 cup mango puree (2 mangos)
- ½ cup sugar
- 3-4 tablespoons lemon juice (approx. juice of 1 medium lemon)
- 1 teaspoon lemon zest
- 3 egg yolks
- 1/2 cup (113 g) unsalted butter, cubed and cold
- 2 ripe mangos
- 1/2 sweet onion, diced
- 1/2 jalapeño chili, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 poblano chili, seeded and diced
- 1/4 cup lime juice (roughly 2 limes)
- 1 bunch of cilantro
- salt, to taste
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