Food Service
Beer Battered Barramundi & Tabbouleh Salad
| Species of protein: | Barramundi |
| Pacwest Products: |
Beer Battered Saltwater Barramundi Fillets
|
| Prep Time: | 20 minutes |
| Cook Time: | 10 minutes |
Beer battered barramundi fillets and a salad featuring Cauliflower and Pomegranate is a labour light and delicious addition to lunch and dinner menus. Prepare the elements prior to service and construct to order. The dressing can be scaled and kept refrigerated for two days.
INGREDIENTS
- Pacific West Beer Battered Saltwater Barramundi Fillets
- 1 cauliflower broken into florets
- ¾ cup of fine burghal soaked in 250 mls of boiling water for 10 minutes, then squeezed dry
- ½ bulb of fennel, finely sliced
- 1 small red onion, finely sliced
- ½ cup of blanched almonds, toasted
- 8 sprigs of flat leaf parsley, chopped
- ½ cup of pomegranate seeds
- 3 tablespoons of pomegranate molasses - dressing
- ½ teaspoon of sea salt - dressing
- 1 teaspoon of cinnamon - dressing
- 1 lemon juiced - dressing
- 2 teaspoons of sugar - dressing
- 100ml virgin olive oil - dressing
- ½ clove garlic very finely chopped - dressing
- freshly ground black pepper - dressing
INSTRUCTIONS
For the Beer Battered Saltwater Barramundi Fillets
Deep fry 180C 4-5 minutes.
For the Tabbouleh Salad
Preheat the oven to 175°C. Roast the cauliflower on a lightly greased baking tray for 25 minutes. Set aside to cool.
To make the dressing, combine the ingredients in a small bowl. Stir well and set aside for about 5 minutes. Combine the cauliflower, burghul, fennel, onion, almonds, parsley and pomegranate seeds.
PACIFIC WEST
Beer Battered Saltwater Barramundi Fillets
Barramundi fillets hand cut in a golden beer batter. This natural fillet has a quality up-market presentation from the Pacific West premium batter. Ideal for hotels, pubs & clubs, cafes, restaurants and function caterers.
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