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Barramundi Fillets in Teriyaki Chili Sauce

Mimi Mo
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Barramundi Fillets in Teriyaki Chili Sauce

Here is another variation of one our staple foods, barramundi fillets. The ones shown here are from farmed barramundi, not the ocean wild one which are at least five times larger than these.
 
Author: Mimi Mo Cooking Method: Courses: Recipe Keys: Egg Free G GF
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Omega 6
Prep Time 7 min Cook Time 8 min Difficulty: Beginner Servings: 4

Ingredients

Instructions

  1. This one is really easy:
    • Wash the barramundi fillets.
    • Add the olive oil black bean past and teriyaki sauce to large bowl and mix thoroughly into a creamy marinate.
    • Add barramundi fillets to the marinate, making sure they are cover all around.
    • Add olive oil to a frying pan and bring to medium heat.
    • Fry barramundi on both sides for 3-4 minutes. Serve straight away.
Keywords: GF, Fish

Mimi Mo

I love eating food with a well balanced and rich taste. And even more, I love to make it from scratch and treat it like a piece of art, culinary and visually. 

While you may have scoured zillions of recipe site and tried a handful of these beautifully presented creations, you may have noticed that some of them didn't work out that well or didn't look as they were 'supposed' to look.

In many cases this is because the ingredients used are very localised. The wheat used in one region, country or climate zone is quite different from one at another place. So are the spices, meats and vegetables. So, give yourself a little slack and don't take the ingredient measures here as absolute. Look at what you'd like to achieve and adjust to your taste and locale.

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