Food Service
Barramundi with Sticky Citrus Sauce
Pacwest Products: |
Prep Time: | 5 minutes |
Cook Time: | 15 minutes |
Fast, fresh, delicious barramundi with a sticky citrus sauce is the perfect addition to your Summer menus. Make the dish to order or partly prepare the sticky sauce prior to service, either way this dish is labour light and will return an excellent GP. Ideal for pubs, larger cafes, clubs or restaurants, our barramundi fillets with a sticky citrus sauce is a head turner that will delight healthy eaters and barra lovers alike. We have used Pacific West’s Barramundi portions, skinless portions. Barramundi is a type of seabass that’s native to Australia and the Indo-Pacific. Barramundi is Aboriginal for “large-scaled silver fish” and is internationally renowned for its taste and versatility.
Recipe and image courtesy SBS
INGREDIENTS
- 1 tbs price vinegar + 1 tsp extra
- 1 tbsp brown sugar
- 1 tsp freshly minced ginger
- 1chilli, finely chopped
- 1cucumber, sliced on an angle
- 2 tbsp olive oil
- 3 tbs soy sauce
- Juice of the other half of the orange
- Pacific West Barramundi fillets
- rice to serve
- Zest and segmented flesh of ½ a lime
- Zest of ½ an orange, plus segmented flesh of half an orange
- Zest of ¼ of grapefruit
INSTRUCTIONS
Barramundi with sticky citrus sauce
Place the zest of all the citrus, the juice of the orange, ginger, sugar, soy sauce and the tablespoon of vinegar into a pot. Bring to the boil. Once thick and sticky, remove from the heat and add the citrus segments. Keep warm. Combine the cucumber, extra vinegar, chilli and 1 tbs. of oil. Drizzle oil over fish and season with salt and pepper. In a large pan or on a bbq, grill the fish for 1½-2 minutes on each side.Pour the sauce over the fish. Serve with rice and cucumber.
PACIFIC WEST
Barramundi Fillets & Portions
Our barramundi fillets & portions come in a variety of sizes & packs
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