Crispy-skin barramundi with chilli jam

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Chilli jam

1 kg tomatoes, e.g. Roma
Score the tomatoes and put them in the perforated cooking tray. Steam.
Steaming 100°C for 4 Mins
Skin and chop the steamed tomatoes.
½ Spanish onion
2 cloves of garlic
6 chilli peppers, long, red
2 tsp olive oil
Deseed the chilli peppers, finely chop, along with the onion and garlic, and pan-fry in olive oil.
500 g sugar
1 lime
70 ml white wine vinegar
2 tsp sea salt
Add the tomatoes and all the other jam ingredients to a pan and simmer for 1 hour.

Barramundi

4 barramundi portions, about 130 g each, skin on, deboned
Salt
2 tbsp cornflour
Pat the fish dry with a kitchen towel, sprinkle with salt and rub skin-side with cornflour.
Appliance preheating
(Pre-)heat cooking space to 230°C with Pizza Plus
2 tbsp oil
Put oil in the baking tray and then place the fish, skin-side down, in the oil. Put the baking tray into the preheated cooking space. Bake.
Put the pastry in
Pizza Plus 230°C for 8 Mins
Serve the fish with the chilli jam.
  • Baking tray
  • Perforated cooking tray, 430 × 370 × 25 mm
Quantity Ingredient
500 g sugar
2 tsp sea salt
Salt
70 ml white wine vinegar
1 kg tomatoes
2 tsp olive oil
2 cloves of garlic
1 lime
2 tbsp cornflour
4 barramundi portions
2 tbsp oil
6 chilli peppers
½ Spanish onion

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