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!
Kuhlbarra barramundi can be purchased at their website: www.kuhlbarra.com. For updates, you can also visit their Facebook Page.
A GIVEAWAY!
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.
I will like to prepare my barramundi lightly pan fried with a dash of white cream sauce & sauté shitake & mixed veg as I need to share my dinner with my toddler so I have to serve it non spicy.
I would love to make parmesan cheese baked barramundi!
Hope to win!
Will pan fry it, finished off with a topping of sauce!
My hubby is a fan of cincalok, me not so. If we can try a dish with the Barramundi, I’ll definitely try your recipe to surprise him! Perhaps after that, I may be a convert too 😀 Thanks for sharing these awesome recipes (as always). Our family rarely eats fish because I have no clue how to pick the fresh ones and how to cook them. Our usual picks are Salmon and Threadfin with the occasional Cod. Barramundi sounds like a nice alternative.
For me I will be steaming it with Thai style Lime fish. My family loves it very much
I will follow your recipe & cook
Oven Roasted Barramundi With Sambal Cincalok And Acar 🙂 it look so yummy …I must try 🙂
I will spread generous amount of cheese on top of the fish and baked it.
STeam it with just some ginger
BREAD KITCHEN IS ALSO USINGTHESE BARRAMUNDI FROM KUHLBARRA. FRESH CATCHES BY KUHLBARRA. THE ASIAN CONDIMEBT REALLY SUIT THIS KUHLBARRA
I will try to airfry barramundi with sambal!
Loved to try this with the family!!
I would love to try oven baking the barramundi with mango mayo cheese sauce.
I will grilled the barramundi and served with herb roasted potatoes and coles spinach leaves.
For the fish, season with salt and pepper.
For the potatoes, use garlic, thyme, rosemary for the pototoes.
For the spinach, season with salt and pepper.
Preparation time: 10 minutes
Cooking time: 30 minutes
Oven baked barramundi with pesto.
I will just season with sea salt, butter and pepper. put it under the broiler to make skin crispy.
then squeeze lemon over it when done.
yums! simple method but it brings out the taste of the sea LOL
Pan fried with herbs
Oven baked barramundi with pesto.
I’m very new to cooking but ever since I have a daughter, I learn more about cooking and I’ll most likely marinate the fish with some herbs and cheese , and oven baked it! Yummy freshness!
I would like to try your recipe as I like sambal cincalok!
I would like to follow your recipe and try it with my family members and I am sure they will love it!
I would like to use it to make Otah 🙂
Hi Diana,
I like to Steamed Barramundi with a lime, ginger and lemongrass marinade. I’ll love the delicate flavour combo and it’s simple to make too.
Done Liked, Shared & Participated.
FB: Casy Ang
Hi Diana,
I’m new to cooking but your receipe Oven Roasted Barramundi With Sambal Cincalok And Acar definitely looks relatively simple enough for me to overcome! I love acar and probably add some lemon juice to make it taste more tangy!
Liked and Shared on Facebook.
Following on ininstagram
Thanks
I hope to wn this barramundi, pan seared it and glazed it with salted egg yolk sauce!
Keep my fingers crossed and hope to win the awesome giveaway! Thank you!
I like my Barramundi to be air fry with teriyaki sauce with large onion or
bibigo sauce with large onion.
Simply steam the Barramundi with old ginger and wolf berries.
FB: Sandra New
I think I would love to try a grilled version for this fish, in banana leaf with sambal chilli! Yummmmmm
I would definitely try out your way of cooking the Barramundi Fillets
I have recently bought frozen barramundi Fillets from NTUC but I think it is of another brand. Family love this fish too, so I am going to try for this giveaway and panfry it with butter and top it up with parmesan cheese.
Grilled Barramundi Fish with Baked Potatoe
Grilled Barramundi Fish with Baked Potato
I will try your recipe and cook Oven Roasted Barramundi With Sambal Cincalok And Acar.
I think I’m going to try your sambal cincalok. I love sambal and so does hubby. But I’m thinking of steaming a small portion for my toddler. It will be steamed with ginger, capsicum, tomatoes and with a dash of lime juice and light soya sauce. One of my fave foods in the whole wide world- fish and I’m happy that my toddler loves fish as well 🙂
I would try your method. Looks yummy and easy to prepare. ☺
I will cook Baked barramundi with chilli and green-bean salsa
I would love to cook oven roasted barramundi with sambal cincalok and acar, your recipe looks really delicious.
I would try your recipe with the fish!
I think I will definitely keen to try your recipe and cook Oven Roasted Barramundi With Sambal Cincalok. Not really had much experience with cooking on this fish so your recipe will come in handy!
I love your recipe and pics!
I’ll probably follow your recipe and do the Oven Roasted Barramundi With Sambal Cincalok And Acar 😀
I have an airfryer so I may follow your recipe above and airfry barramundi with sambal cincalok!
Oven Roasted Barramundi With Sambal Cincalok And Acar For sure!
I love the way you prepare your food… this dish is definitely an eye catcher..
Can imagine my hubby eating with big smile already!!!
Thanks for always sharing the awesome finds! Love 🙂
I love barramundi, and this recipe looks great too! I would make pan-fried barramundi fillets with LKK teriyaki sauce, and served them with one of my best-cooked dish Aglio Olio!
Will coom it with teriyaki sauce
Would like to try that with the cincalok sauce cos’ i like it!
Hope you are feeling better. Thanks for sharing your recipes despite feeling under the weather. Get well soon !!
Definitely going to try your recipe as we love cincalok!
Hope to win n try out that recipe. IG: jlow_1944