If you were to ask me what my favorite thing to eat in the world is, I will tell you it’s fish.
I know you are probably wondering why I don’t have many blog posts on fish recipes.
Well there are a few reasons for that but the main reason is that I am very particular about the fish I eat. I totally abhor those strange tasting farm raised fish that are sold in the supermarkets.
When we went to Australia the first time, the LAM took me out for fish and chips. That was when I tasted my first bite of barramundi (also known as Asian seabass). And it was love at first bite! This is one fantastic tasting fish – the flesh is firm and sweet – totally clean-tasting – and the fish can be cooked in so many ways.
When I was approached by Kuhlbarra to review their barramundi, I did some research and was impressed. Kuhlbarra’s barramundi are farmed and processed in the waters (which are tested every 10 minutes by the Danish Hydrological Institute) of Singapore. This means that the fish are actually reared in the wild, which explains why it is so clean-tasting. (No muddy taste!!)
In addition, no hormones or antibiotics are fed to the fish to encourage growth. What you get is quality fish that are high in omega-3 and omega-6 fatty acids.
The barramundi steaks (they also have tail cuts and fillets) come already cleaned and individually vacuum-packed. In addition, the fish is delivered nicely packed with ice in an insulated box. This, everyone, is quality food.
In line with SG50, I was asked to create a recipe using Kuhlbarra barramundi with a local twist. This is my recipe for today – barramundi fillets that have been roasted in the oven and served with sambal cincalok and acar.
This dish is unbelievably easy to put together. Because barramundi is such a versatile fish, it can be paired with so many different flavors.
Here are the instructions on how to cook this dish.
To start, spray (or brush) the bottom of a casserole or baking tray with some olive oil. Sprinkle a layer of roasted sesame seeds at the bottom of the casserole.
Place the barramundi steaks on the tray, skin side down, and spray/brush with some olive oil. Sprinkle more roasted sesame seeds on the flesh.
Roast the barramundi in the oven at 200°C for 20 minutes.
In the mean time, make the sambal cincalok. Cincalok is made of fermented small shrimps and is used widely as a dipping sauce togther with chili, shallot and lime. It has a unique flavor and is pretty salty. This is why I didn’t season the fish with any salt.
Place cincalok in a small bowl.
Add sliced chili and shallots.
Add lime juice.
Mix this all together and taste. You can adjust the quantity of the ingredients to suit your taste buds. Set this aside.
To serve, place the barramudi on a serving dish. Garnish with sliced chilli and chopped coriander. Serve with the sambal cincalok and acar.
The strong flavors of the sambal cincalok and acar complemet the mild sweetness of the barramundi. This is a healthy dish that is totally delicious.
Kuhlbarra’s barramundi is one of the best tasting fish I have eaten to date. It is totally fresh since the same company rear the fish, process them as well as deliver them directly to the consumer. I am sure you will be hooked, just as I am, after one bite of this fish!
The kind folks at Khulbarra will like to give away 5 sets of their (very yummy) Family-Sized Fillets to 5 lucky readers of The Domestic Goddess Wannabe!! To take part, simply complete the Rafflecopter below!*
*Contest ends on Thursday 27 August 2015 at 1200hrs. The winners will be selected via Rafflecopter, and notified via email. The winners have up to Saturday, 29 August 2015 to respond to the notification emails. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The prizes will be sent to the winners by Khulbarra. Incomplete entries will be disqualified. Open to residents of Singapore only.
- 2 pieces single-serving barramundi cut
- 1-2 teaspoons roasted sesame seeds
- olive oil
- 2 tablespoons cincalok
- 2-3 shallots, thinly sliced
- 1 large chili, thinly sliced
- 2-3 teaspoons lime juice - I used katsuri limes
- Red chili, sliced
- Coriander, chopped
- 1 cup acar
- Spray (or brush) the bottom of a casserole or baking tray with some olive oil. Sprinkle a layer of roasted sesame seeds at the bottom of the casserole.
- Place the barramundi steaks on the tray, skin side down, and spray/brush with some olive oil. Sprinkle more roasted sesame seeds on the flesh.
- Roast the barramundi in the oven at 200°C for 20 minutes.
- Place cincalok in a small bowl. Add sliced chili and shallots.
- Add lime juice.
- Mix this all together and taste. You can adjust the quantity of the ingredients to suit your taste buds. Set this aside.
- To serve, place the barramudi on a serving dish. Garnish with sliced chilli and chopped coriander. Serve with the sambal cincalok and acar.