Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, steam barramundi fillets with pickled mustard and tomatoes. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Steam barramundi fillets with pickled mustard and tomatoes is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Steam barramundi fillets with pickled mustard and tomatoes is something that I have loved my whole life. They are fine and they look wonderful.
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To begin with this recipe, we have to prepare a few components. You can cook steam barramundi fillets with pickled mustard and tomatoes using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Steam barramundi fillets with pickled mustard and tomatoes:
- Prepare 200 gr fillet
- Make ready 1 half bunch pickled mustard about 200gr cut into pieces
- Get 2 tomatoes
- Prepare 2 spring onion cut slices
- Get 4 tbsp soya sauce
- Get 1/2 tsp sugar
- Make ready 1 clove garlic crush
- Get 1/2 cup water
Pat the barramundi fillets very dry, then rub the mixture all over on both sides. The other is its sweet, forgiving flesh that can hold its own as the primary protein on a plate, or work as a team player in curries, stews and salads. Heat a large nonstick skillet over medium-high heat. Sprinkle the barramundi filets with salt and pepper.
Instructions to make Steam barramundi fillets with pickled mustard and tomatoes:
- Heat a pan and fry the garlic until it’s soft. Add fillets and fry until they are half cook
- Add pickled mustard into it and then water. Seasoning with soya sauce and sugar. Simmer it until it’s cooked
- Add tomoates and cook another 2-3 mins until tomatoes are soft. Topping with the spring onion
Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.. Entertaining Middle Eastern Barramundi Cakes with Green Tahini Sauce. Heat vegetable oil in a small saucepan. Place the spring onion and coriander on top of fish. Pour vegetable oil over garnish on fish fillet.
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