Emerald Barramundi Fillet 金目鲈鱼片
Harvesting a treasure of Seafood Delights
We are certified best aquaculture practices. Our seafood are checked thoroughly to make sure the food delivered to you is always safe to eat.
ISO 22000 and HACCP Certified
Gross Weight: 200gm
Origin: Taiwan
Ingredients: Barramundi (Lates calcarifer)
NUTRITIONAL FACTS
Per 100g
|
Calories
|
90kcal
|
|
Total Fat
|
1.0g
|
|
Saturated Fat
|
0g
|
|
Trans Fat
|
0g
|
|
Cholesterol
|
0mg
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|
Total Carbohydrate
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0g
|
|
Sodium
|
25mg
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Suggested Serving Recipe
Pan-Fried Barramundi Fillet
Pan-fried barramundi that is succulent and buttery, paired with a light and nutty spinach salad
Ingredients
- 150g Baby Spinach
- 50g Speck (bacon), chopped
- 15 Basil Leaves
- 80ml Extra Virgin Olive Oil
- 100g Vine Ripened Tomatoes
- 50g Pine Nuts, toasted
- 250g Emerald Barramundi Fillet
Method
- Finely shred spinach.
- Heat a pan over medium heat. Fry speck until crisp, remove from pan. Add 1 tablespoon oil and fry basil leaves until crisp. Remove from pan.
- Combine spinach, speck, tomatoes and pine nuts in a bowl. Whisk olive oil with balsamic vinegar and season. Pour dressing over salad and mix.
- Heat pan to medium high, brush fish fillets with a little oil, fry skin side down to crisp for about 2 mins. Carefully turn fish and cook for a further 2 mins until golden and cooked through. Cover, keep warm.
- Arrange salad on plate and top with fish. Garnish with basil leaves.
Note:
Keep frozen under -18 degree Celsius
Once thawed, do not refreeze
Expiry Period: 2 years from production date
