Sweet & Sour Barramundi

Ingredients

• 1kg Barramundi
• 1 cup vegetable oil
• 4 tablespoons plain flour, seasoned with salt and pepper
• Garlic, sliced very thinly (approx. 8 cloves)
• Ginger, sliced very thinly into sticks (approx. 1 inch piece)
• 4 shallots, thinly sliced
• 1/4 cup kecap manis
• 1 tablespoon balsamic vinegar
• 1/4 cup water

Method

1. Pat Barramundi dry. Coat Barramundi in seasoned flour, shake off excess.
2. Heat oil in skillet on medium heat until hot. Add Barramundi skin down and lightly fry for 2 minutes. Carefully turn Barramundi and fry for a further 2 minutes. Set Barramundi aside and keep warm. Discard oil responsibly.
3. Add ginger, garlic and shallots to pan and fry for 1 minute. Add kecap manis, balsamic vinegar and water. Fry until sauce is bubbling (about 1 minute). Add Barramundi back into pan with the sauce and continue frying for about 2 minutes on each side until cooked, ensuring Barramundi is well coated in the sauce.
4. Plate up the Barramundi and sauce. Serve with rice and enjoy!

Product used in recipe

• ABC - ABC SWEET SOY SAUCE 275ml