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.
Готування на парі 100°C протягом 4 хв
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.
Прилад розігрівається
Pizza Plus (230°C)
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.
Засунути страву для випікання
Pizza Plus 230°C протягом 8 хв
Serve the fish with the chilli jam.
  • Baking tray
  • Perforated cooking tray, 430 × 370 × 25 mm
Кількість Інгредієнт
2 tbsp oil
½ Spanish onion
1 lime
1 kg tomatoes
2 cloves of garlic
4 barramundi portions
6 chilli peppers
2 tsp olive oil
70 ml white wine vinegar
2 tbsp cornflour
Salt
2 tsp sea salt
500 g sugar

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