This was served at Castle Garden tonight.....9th Nov 2014
Place 4 barramundi fillets in a shallow tray .
Finely grate the skin of a medium sized lime and sprinkle over the fillets .
Slice a small red chilli in thin strips along with seeds and add to the fillets .
Add the juice of 2 limes .
Cover and set aside for 10 minutes .
Heat a large fry pan over a medium heat .
Add 2 tbs of butter and 2 tbs of oil
Add 3 tbs of crushed garlic
Add 3 tbs of crushed ginger and heat through
Add the fillets and all the contents of the tray
Increase the heat of the hotplate
Cook the fillets for 5 minutes each side .
Add a bunch of sliced spring onion
Cook for a further 2 minutes .
Transfer the fish fillets and pan juices to a warmed serving plate .
Served with steamed red quinoa .
Place 4 barramundi fillets in a shallow tray .
Finely grate the skin of a medium sized lime and sprinkle over the fillets .
Slice a small red chilli in thin strips along with seeds and add to the fillets .
Add the juice of 2 limes .
Cover and set aside for 10 minutes .
Heat a large fry pan over a medium heat .
Add 2 tbs of butter and 2 tbs of oil
Add 3 tbs of crushed garlic
Add 3 tbs of crushed ginger and heat through
Add the fillets and all the contents of the tray
Increase the heat of the hotplate
Cook the fillets for 5 minutes each side .
Add a bunch of sliced spring onion
Cook for a further 2 minutes .
Transfer the fish fillets and pan juices to a warmed serving plate .
Served with steamed red quinoa .
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