How to Prepare Delicious Steam barramundi fillets with pickled mustard and tomatoes

How to Prepare Delicious Steam barramundi fillets with pickled mustard and tomatoes Delicious, fresh and tasty.

Steam barramundi fillets with pickled mustard and tomatoes. Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook. "I like the lightness of steamed fish," says Liong. "Barramundi lends itself perfectly to steaming - it's so juicy and tender, and pairs well with heavier winter flavours. Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced. Fish like barramundi respond beautifully to the spiced seasoning and the sweet spicy flavours of the pickle, which takes its inspiration from an Indian.

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Combine the mustard, oil, shallots and capers in a small bowl.

You can have Steam barramundi fillets with pickled mustard and tomatoes using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Steam barramundi fillets with pickled mustard and tomatoes

1. Prepare 200 gr of fillet.

2. It’s 1 half of bunch pickled mustard about 200gr cut into pieces.

3. Prepare 2 of tomatoes.

4. Prepare 2 of spring onion cut slices.

5. You need 4 tbsp of soya sauce.

6. It’s 1/2 tsp of sugar.

7. You need 1 clove of garlic crush.

8. You need 1/2 cup of water.

Sea salt and cracked black pepper, to season.

To make the warm dressing, add remaining olive oil to the pan with olives, preserved lemon, cherry tomatoes and capers.

As soon as the cherry tomatoes soften and release their juices.

Spoon sauce over the fillets and sprinkle the remaining basil on top.

Steam barramundi fillets with pickled mustard and tomatoes instructions

1. Heat a pan and fry the garlic until it’s soft. Add fillets and fry until they are half cook.

2. Add pickled mustard into it and then water. Seasoning with soya sauce and sugar. Simmer it until it’s cooked.

3. Add tomoates and cook another 2-3 mins until tomatoes are soft. Topping with the spring onion.

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While the potatoes cook, in a bowl, combine the mayonnaise, mustard, capers, pickle relish, and half the vinegar; season with salt and pepper to taste.

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