SERVES: 1
PREPARATION TIME: 60 Mins
LEVEL: Medium
INGREDIENTS
For Fish
200g Kühlbarra barramundi fillets
6 Salted duck eggs, steamed and mashed
40g Butter
1 tsp Olive Oil
4-5 pcs Chilli padi, sliced
3 stalks Curry leaves
200ml Chicken stock, heated
50ml Evaporated milk
3/4 tsp Sugar
1/2 tsp Salt
Salt and pepper
For the Breaded Mushrooms
200g Packet fresh shiitake mushrooms, stems removed
2 tsp Plain flour
2 tsp Cornstarch
1 tsp Garlic powder
1/2 tsp Salt
80ml Water
- Panko to coat
For Garnish
Edamame beans (pre-boiled)
100g Shimeji mushrooms sautéed in olive oil and light soy sauce
METHOD
For Barramundi Fillet
1. Lightly season barramundi with salt and white pepper.
2. Steam the fillet with olive leaves and salted vegetable.
For Cucumber Pickle
1. Wash the cucumbers and slice into thin coins.
2. Combine all ingredients in a bowl.
3. Place mixture in a lidded container and let sit in the refrigerator for 24 hours.
For Vegetables
1. Blanch broccolini together with baby carrots and deep-fry ginger and spring onions till crispy.
For Sauce
1. Add water and rock sugar to the superior soy sauce and bring to boil.
2. Add cornstarch to thicken.
3. Present as in picture.