SERVES: 1
LEVEL: Medium
INGREDIENTS
140g Kühlbarra Barramundi Fillet
30g Mayonnaise
5g Whole Grain Mustard
1g Sweet Paprika
0.7g Cajung Seasoning
3g Prepared Horseradish
0.5g Lemon Juice
1.5g Clove Garlic, minced
0.1g Sea Salt
1g Sugar
1g Salt
4g Egg White
4 pcs Dried Bean Curd
2g Potato Starch
8g AP Flour
2g Water
1nos Egg
100g Nama Panko
METHOD
1. In a big bowl, mix mustard, paprika, cajun seasoning, horseradish, lemon juice, tabasco, garlic and sea salt with a whisk evenly.
2. Add mayonnaise and mix well.
3. For marination, mix sugar, salt, egg white and potato starch together before pouring it into a container.
4. Add the barramundi into the marinade and let it sit for 20 minutes.
5. Create an egg mixture by mixing AP flour, egg and water together before whisking well.
6. Pour panko onto a large tray.
7. To coat the fish, dip the barramundi into the egg mixture and shake off the excess.
8. Roll the fish in the panko and press the crumbs into the fish to ensure even coverage.
9. Deep fry the barramundi over medium heat until golden brown, before serving.