TasiaGracia SegerDinner

Deep-fried Barramundi with Green Apple Salad

TasiaGracia SegerDinner
Deep-fried Barramundi with Green Apple Salad

PREP  1.5Hr




  • 1 medium sized Whole Barramundi, filleted and cut into square pieces.
  • 2 green apples, de-seeded and cut into thick match sticks.
  • 1 large red chilli
  • Coriander leaves
  • 400g corn flour
  • oil, for deep fry
  • ½ Spanish onion, thinly sliced.
  • Lime, wedges to serve
  • Salt and pepper, to taste


  • 6 bunch of coriander roots
  • 60ml fish sauce
  • 30ml lemon juice + 20ml
  • 3tablespoons of sugar + 1tablespoon
  • 30ml water
  • 1-2 bird eye chilli + 1
  • 110g tamarind puree
  • 2 block of palm sugar


  1. Clean and fillet the barramundi and cut the fillet into rectangles pieces. Keep the fish skeleton for presentation.
  2. Coat the skeleton and the fillet pieces with corn flour and salt and pepper.
  3. Heat oil in a deep fryer to 190C and cook until golden brown. Cook the fish skeleton until golden brown and crispy.
  4. For the sauce, heat tamarind puree and palm sugar in a small sauce pan until all the sugar has dissolved. Set aside.
  5. Blitz the coriander roots, chilli, fish sauce, lemon juice, sugar and water in a food processor. Add more lemon juice and/or sugar until the correct balance.
  6. Combine the two sauces in step 4 and 5 until the perfect balance of sweet, tangy and sour is achieved. (This is normally at about 0.5: 1 ratio of the sauces in step 4 and 5, respectively.)
  7. Prior to serving Mix the salad sauce with the green apples, coriander leaves, red chilli, and onion. Set aside
  8. Assemble the fish fillets on to the fish skeleton and pour the green salad and the remaining sauces over the fish. Garnish with more coriander leaves and lime.