Steamed Barramundi Fish with Pineaple and Tumeric
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
Accessories:
P R O F I L E
Chilled 4°C
1 Portion
From Scratch
Stage 1
100 °C
- Steam
- 00:20 | -
- 2
R E C I P E
| 500 | ml | Fish Stock |
| 800-1000 | g | Seabass Fish (clean, cut in pcs) |
| 200 | g | Shallots |
| 100 | g | Garlic Minced |
| 20 | g | Fresh Turmeric |
| 4 | pcs | Lemongrass |
| 2 | pinch | Red Chill |
| 100 | g | Bird´s eye Chilli |
| 100 | g | Red Onion |
| 40 | ml | Tamarind Juice |
| 2 | tbs | Salt & Pepper |
| Ingredients | ||
| - Clean the sebass, cut into portions - Blend all ingredients together. - ( Knock ) the lemongrass, bird’s eye chilli - Cutt 1 pc of pinaapple to small cube size. - Fish Stock 500 ml. - Ready Tamarind juice in bowl. - Salt & Pepper to taste. |
| 1. Food Preparation |
| - Preheat Convotherm 4 in Steam mode for 100c - Bring all the ingredients together with the fish, mix well. - Place in Convotherm Accessories Granite Enamelled tray ( 60mm ) deep, mixe well . - add in fish stock with tamarind juice together untill it covers the fish, steam with cover. |
| 2. Cooking Instruction |
| - 4-6 pax |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
