When I was making Marsala chicken a couple of posts ago, I found that if you coat the meat in flour before pan frying it, the resulting outer crust becomes an ideal sauce-absorber and retains a lot of flavour. While this may not be news to some… I am still learning and picking up techniques in the kitchen.
So in my profound realisation 😛 , I decided to do this with a barramundi cutlet my mum bought earlier from the fishmonger. Usually I like fish steamed, but since the cutlet was a little fishy I thought a glaze would have given it a robust flavour to counteract any potential aftertaste. The glaze itself was a slightly sweet and sticky soy concoction and coated the barramundi nicely with the help of the crust.
I haven’t had barramundi many times before, but it is a delicious fish, the flesh is moist and flakes easily and lends itself well to the soy glaze.
- 1 Barramundi cutlet (fillets will work just fine)
- Salt and white pepper
- Enough plain flour to coat the cutlet lightly on both sides
- 1.5-2 tbsp of oil for panfrying
- 2 tbsp of soy sauce
- 2 tsp of sugar
- 2 tsp of shaoxing wine or sherry
- 0.5 tsp chicken powder or 1 tbsp stock
- 1 tbsp water if you aren’t using stock
- 1 cm of ginger finely julienned
- 1 tbsp of spring onion chopped finely
- 2 birds eye chilli chopped finely
- 1 tbsp of oil can use some neutral oil
- 0.5 tsp sesame oil
- Clean your barramundi, make sure there’s no scales
- Dry it and season with salt and pepper
- Coat it lightly with plain flour
- Pre-mix all the glaze ingredients in a bowl.
- Heat oil in pan on medium heat and carefully place in barramundi. Pan fry for 5-7 min on one side (if you have a thinner fillet then lessen your time)
- Turn fish and pan fry again for 5-7 min.
- Also remember to fry the sides if there’s skin, that way you can crispy it up.
- When the fish is almost almost done, turn down the heat and place in the ginger.
- Straight after that, pour in the glaze ingredients near and on top of the fish.
- Let the liquid simmer off a little from the heat and then move the barramundi into the glaze and coat the underside.
- Turn over and coat the other side. You may want to let the glaze caramelize a little into the fish (i.e., ~1min in the pan)
- Take fish out and place on plate. Garnish with spring onion and chilli
- Get a new smallish pan or pot and heat oil and sesame oil until hot.
- Pour oil on top of the spring onion and chilli to let it cook a little
- Serve and enjoy with some rice!