Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato (Resep Kakap Putih & Saus Lada Hijau)

Resep Fillet Ikan Kakap Putih Saus Lada Hijau

Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato

Pan fried barramundi fillet with green peppercorn and cream sauce and mashed sweet potato in an elegant dish with a burst of flavour. The barramundi Fish (Lates calcarifer), also known as Asian seabass, is a species of catadromous fish in family Latidae of order Perciformes. The native species is widely distributed in the Indo-West Pacific region from the Persian Gulf, through Southeast Asia to Papua New Guinea and Northern Australia. Barramundi is a loanword from an Australian Aboriginal language of the Rockhampton area in Queensland meaning “large-scaled river fish”. Originally, the name barramundi referred to saratoga and Gulf saratogaKnown in Thai language as pla kapong (Thai: ปลากะพง), it is very popular in Thai cuisine. It is known as koduva in the Tamil language, kalaanji in Malayalam language, pandugappa in the Telugu language in India, bhetki in the Bengali language in eastern India and Chonak in the Konkani language in Goa in western India. Indonesian used to called barramundi fish as kakap putih or white snapper or freshwater snapper.

Recipe Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato

Cream with a “bomb” of pickled green peppercorn and pan fried barramundi fillet.

Highly prized by anglers for their good fighting ability, barramundi are reputed to be good at avoiding fixed nets and are best caught on lines and with fishing lures. In Australia, the barramundi is used to stock freshwater reservoirs for recreational fishing. These “impoundment barramundi”, as they are known by anglers, have grown in popularity as a “catch and release” fish.The flesh of the wild species has a ‘fresh’ taste due to the barramundi spending all of its life in silty, freshwater environments. Although there are recipes which claim to remove or mask the muddy taste, this is difficult in practice. Smoking the fish will bring best results.The saltwater barramundi, have a much better taste, as the fish are cleaner.Barramundi have a mild flavor and a white, flaky flesh, with varying amount of body fat.

Recipe Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato

Pickled green peppercorn is a great acompanion for any seafood dish. Fresh green peppercorn that brined in vinegar and salt had a tangy, fuity and spicy tingling taste. Cooking cream can slightly reduce the peppery taste into a nice flavour for our taste buds. Since the green peppercorn can easily oxidize and transform into black peppercorn, the freah green peppercorn is need to pickled straight away from harvest. The green peppercorn is available dried, freeze-dried as well as preserved in brine. Brine packed green peppercorns should be stored in the refrigerator after they are opened, where they will keep for several weeks

Ingredient :

Pan Fried Barramundi Fish Recipe:

• 2@125 gr Barramundi Fillet
• 2 tbsp lemon juice
• salt and pepper to taste
• 1 tbsp butter
• 1 tbsp olive oil

Creamy Green Peppercorn Sauce:

• 1 tsp olive oil
• 2 cloves garlic, pureed
• 2 cloves shallots, pureed
• 50 ml white wine
• 100ml beef stock
• 2 tsp green peppercorns in brine, drained (you can use the fresh gren peppercorn instead)
• 3 tbsp (1/4 cup) thickened cream

Mashed Sweet Potato Recipe :

• 1 large roasted sweet potato( i use japanes purple sweet potato), keep it warm in a rice warmer
• 2 tbsp heavy cream
• 1 tbsp butter
• salt and pepper to taste

Garnish ;

• Chopped deseeded chillies
• micro greens
• cubed avocado
• grated purple sweet potato

Instruction :

How to make mashed sweet potato:

• Combine all ingredient in aglass bowl, mashed into snooth paste
• Keep it warm untill serve

How to make creamy green peppercorn sauce :

• Heat up the olive oil, saute the garlic and shallot until fragrance but not browned
• Add the pickled green peppercorn,white wine and stock, bring to boil, simmer until thicken
• pur the cream and bring to boil again
• Keep warm until serve

How to pan fried Barramundi fillet :

• Season the barramundi fish fillet with salt, pepper, and drizzle the lemon juice, set aside
• Marinade about 30 minutes in the fridge. Drain before cooking
• Heat up the oil and butter, Sear the fish about 2-3 minutes in all side
• Drain from the oil, set aside and keep warm.

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