"I must admit, I really do love cooking. I'm an artist in my own kitchen and I like entertaining friends over meals that I have prepared - it's liberating."
Since I joined twitter, I have met a lot of interesting people. One of them is Jacqueline Church, aka @LDGourmet on Twitter. I follow her blogs and sometimes, I write comments on them. What a way of micro-blogging between Sydney and Boston and vice versa with only 140 characters. Forget the time zones, but it sure can be done and that's the power of twitter.
About a month ago, she tweeted me the link for the "3rd Annual Teach a Man to Fish Blog Event" and she asked me "watchamakin"? I was pumped up(adrenaline rush), so I tweeted her back, "well, it's time for Ed's seafood special to shine". And that's how it all began for me to prepare this dish called "Barramundi with an Asian Twist".
Barramundi is a very popular fish in Australia. The flesh is so tender and really good for steaming, frying and grilling.
Here is my recipe:
Barramundi with an Asian twist - a delightful dish to share as main for 4 person.
INGREDIENTS:
1 whole cleaned Barramundi (approximately1 kg, the one I used on this recipe)
Dressing:
1/3 cup fresh lemon/lime juice
1 tablespoon of brown sugar
2 tablespoon of water
2 tablespoon of fish sauce
1 tablespoon of sweet chilli sauce
2 hot red chillies - chopped
1 teaspoon of shrimp paste – dissolved in just enough boiling water (40ml appx')
Salad:
3 cups of fresh green mango thinly sliced
1 cup of Spanish onion thinly sliced
2 cups of seedless sliced Lebanese cucumber
¼ cup of chopped coriander
6 cherry tomatoes – cut into halves
2 tablespoon of thinly sliced ginger
¼ cup of chopped spring onions
Oil for frying:
Preparation:
1. To prepare the dressing, combine all in a bowl, stir well with a whisk.
2. For salad, combine all in a separate bowl.
3. Sprinkle both sides of the fish with salt and pepper. Heat enough oil to deep fry in a suitable pan over medium heat. Fry the fish and turn once until golden brown, and flesh is easily flaked with a fork.
4. Serve on a platter, garnish the salad on top and pour the sauce over salad and fish.
* It’s best to drain the fried fish for excess oil before serving on a platter.
** I used half portion of the fish for photo purposes only. The proper way of serving is the whole fish on a big platter to share.
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