Dry-aged Barramundi With Potato Cream Sauce - Chef Recipe By Hakjin Do
  1. Clean and dry whole and dry-age for 1 week, then fillet, remove skin.

  2. Pan sear with oil and seasoning, roast in the oven for around 5 minutes at 220 C.

  3. To make the sauce, put all ingredients in one pot and boil until become thick and don’t forget seasoning.

  4. Stir the sauce and parsley oil twice to make a marble shape on the surface of sauce.

  5. Grilled fish to cover with charcoal flavour and place on the plate then put garnishes on top of fish and done.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Course

CuisineContemporary

Occasions🍾Fine Dining🎉Special Occasion

Season🔁Year-round

DifficultyHard ⏰ 30m

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