Barramundi Sang Choi Bau,green Chilli & Citrus Water

  • Barramundi Sang Choi Bau,green Chilli & Citrus Water
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Rated 4 out of 5 based on 1 votes


  • 2 x fillets freshwater barramundi
  • 1 x can water chestnuts
  • 1 handful each mint coriander
  • 1/2 cup hoi sin paste
  • 2 cups bean sprouts
  • 1 Tbls tamari
  • 1 x ice berg lettuce
  • 2 x lemons squeezed
  • 1 tspn icing sugar
  • 1 Tbls mirin
  • 1/2 tspn green chilli
  • 1/2 cup toasted pine nuts
  • 1/2 x knob fresh ginger
  • 1/2 cup finely cut chives for garnish


cut the iceberg lettuce into quarters, and wash. chill. mix the green chilli, lemon juice sugar and mirin. put into small vessel for dunking.slice the water chestnuts. make a fry pan really hot and toast the pine nuts till brown. take out and wilt the bean sprouts with the soy. flood the same pan with water to cover the Barramuundi and gently poach till just cooked through. strain gently and shred into big chunks. in a bowl combine the warm barramundi, pine nuts, bean sprouts, water chestnuts and the mint and coriander torn by hand into little sprigs. turn the Hoi Sin gently through the mix. serve the Barramundi with grated ginger and chives on top with the lettuce cups and dipping sauce. roll the mix inside the cups and dip away.

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