Crispy skin barramundi with green mango & soybean salad Recipe
Click here for our delicious Crispy skin barramundi with green mango & soybean salad recipe using fresh Western Australian produce »
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Cooking tools:
- Mortar and pestle
- Blender
- Skillet
- Oven
- Baking sheet
- Stove
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Colander
- Pastry brush
- Spoon
- Plate
Ingredients
- 2 fillets barramundi, skin on (190g per portion)
- pepper & salt, to season
- 2 garlic cloves, minced
- 1 thumb-sized piece ginger, grated
- 1 sprig curry leaves
- ½ large red chilli, chopped finely
- 1 tbsp fermented soybeans, rinsed & crushed in mortar & pestle
- 1 tbsp black peppercorns, finely crushed in mortar & pestle
- 1 tbsp palm sugar, grated
- 1 tbsp kecap manis (sweet soy sauce)
- 500g edamame beans (fresh soybeans)
- knob of butter
- ½ cup lime juice
- 2 tbsp fish sauce
- 2 tbsp sweet chilli sauce
- 2 green mangoes, julienned
- 1 small French shallot, finely sliced
- 1 cup fresh coriander, roughly chopped
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