Incredibly fragrant and flavorful air-fried barramundi fish fillets with lemongrass, chili, and fresh ginger. This fish recipe is protein-packed and low in calories—a perfect recipe idea for volume eating or sticking to a low-carb diet. Serve it over a pillow of fresh leafy greens and enjoy the refreshing taste.
Total Time
1hr 45min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
4
Ingredients
•
4
(1 kg)
Skin-On Barramundi Fillets
•
1
stalk
Lemongrass
, chopped
•
3
Spring Onions
, chopped
•
1 2/3
Tbsp
Fresh Ginger
, finely chopped
•
1
Small klein Liten small pequeño
Red Chili Pepper
•
1/2
tsp
Salt
•
1
tsp
Granulated Sugar
•
1
pinch
Ground White Pepper
•
3
Tbsp
Fish Sauce
•
1
Lemon
, juiced
•
4
Tbsp
Cooking Oil
•
2
Tbsp
Corn Flour
•
to taste
Sea Salt Flakes
•
to taste
Ground Black Pepper
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Pat Skin-On Barramundi Fillet (4) dry with a paper towel. Lightly season with Salt (1/2 teaspoon) and Ground Black Pepper (to taste).
2.
Put Lemongrass (1 stalk), Spring Onion (3), Fresh Ginger (10 gram), Red Chili Pepper (1), Sea Salt Flakes (to taste), Ground White Pepper (1 pinch), Granulated Sugar (1/2 tablespoon), Fish Sauce (3 tablespoon), 1 Tbsp of Lemon (1), and Cooking Oil (4 tablespoon) into a blender and blitz until ingredients are very fine.
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.
4.
When the marinade mixture is cool, coat barramundi fillets on all sides. Marinade for at least 1 hour. Sprinkle Corn Flour (2 tablespoon) on all sides before baking.
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.
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).
7.
Serve with salad.
Author's Notes
Yields 4-6 servings.
Nutrition Per Serving
CALORIES
1015
FAT
27.1 g
PROTEIN
1.6 g
CARBS
13.1 g
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