Food Service
Tempura Barramundi w/ Lemon Honey Sauce
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Tempura Barramundi Fillets
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A throw back to the classic ‘sweet & sour’ recipes of the 70’s , our wild tempura barramundi with a lemon honey sauce is a labour light menu addition that will find a following with kids and adults alike. Scale the sauce and keep refrigerated.
Here the tempura barra is served on a bed of black rice but a flavour infused Jasmine rice would work nicely also.
This dish can be plated and served in under five minutes. Ideal for busy venues looking for exciting but simple dishes.
INGREDIENTS
- Pacific West tempura barramundi fillets
- ½ cup honey
- 1 tbs cornstarch
- ½ cup water
- ¼ cup salted butter
- 2 tbs freshly squeezed lemon juice
- 1 tsp grated lemon zest
- 1 dash salt
- 1 cup black rice. Cooked as per instructions
INSTRUCTIONS
For the lemon honey sauce
Whisk together the water and corn starch in a small bowl, set aside.
Stir together the remaining ingredients in a saucepan, then stir in the water mixture. Cook and stir over medium high heat until mixture thickens.
Serve hot or cold.
For the tempura barramundi fillets
Deep Fry from frozen at 180C for 5-6 minutes.
PACIFIC WEST
Tempura Barramundi Fillets
Barramundi is one of the most recognised fish species in Australia. These barramundi have a mild taste and texture paired with a light authentic tempura batter.
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