Cooking Instructions
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Step 1
Pat
Skin-On Barramundi Fillets (4)
dry with a paper towel. Lightly season with
Salt (1/2 tsp)
and
Ground Black Pepper (to taste)
.
Step 2
Put
Lemongrass (1 stalk)
,
Spring Onions (3)
,
Fresh Ginger (1 1/2 Tbsp)
,
Red Chili Pepper (1)
,
Sea Salt Flakes (to taste)
,
Ground White Pepper (1 pinch)
,
Granulated Sugar (1/2 Tbsp)
,
Fish Sauce (3 Tbsp)
, 1 Tbsp of
Lemon Juice (1)
, and
Cooking Oil (1/4 cup)
into a blender and blitz until ingredients are very fine.
Step 3
Preheat oven to 235 degrees C (455 degrees F) air-fry plus. Pour mixture into a small saucepan and heat on the stove. Stir for a few minutes, remove from heat when aromatic. Transfer to a bowl to cool down.
Step 4
When the marinade mixture is cool, coat barramundi fillets on all sides. Marinade for at least 1 hour. Sprinkle
Corn Flour (2 Tbsp)
on all sides before baking.
Step 5
Oil spray air-fry tray with
Nonstick Cooking Spray (as needed)
, then put barramundi fillets on it. Keep space between each fillet. Input the core sensor into the fillet.
Step 6
Put the air-fry tray into shelf 3 (middle of the oven). Place baking tray below to catch any juices. Bake for 11-12 minutes or until the core temperature reaches 62 degrees C (140 degrees F).
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