SFA X SCA: Barramundi Satay with Tomato Salsa
You’ve heard of beef and chicken satay, but what about fish satay? Chef Eric Neo from the Singapore Chefs’ Association has created this unique recipe using fresh locally farmed barramundi. Try cooking this dish at home and wow your family and friends!
Support our local farmers by choosing local produce. You can buy local produce online (bit.ly/e-sgfm) or in supermarkets. Just look out for the SG Fresh Produce logo!
Learn more about local produce at https://www.sfa.gov.sg/fromSGtoSG
350 grams fresh locally farmed Barramundi fish fillet
4 stalks lemongrass
1 teaspoon coriander powder
1 stalk lemongrass, white parts only
2 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons cooking oil
1 teaspoon chilli powder
1 teaspoon turmeric powder (kunyit)
1 teaspoon kecap manis (Indonesian sweet soy sauce)
1 teaspoon oyster sauce
100 grams orange segment
1 red onion (diced)
1 tomato (diced)
1 stalk coriander (finely chopped)
50 grams cucumber (diced)
1 lemon (juiced)
Salt & sugar to taste
1. Cut the fresh barramundi into slices and set aside for marinate.
2. To make the Spice Paste, grind all ingredients in a food processor. Add in a little water if needed. Marinate the barramundi pieces with the Spice Paste for at least 1 hour.
3. Skewer the lemongrass into the marinated fillet and grill for 1-2 minutes on each side.
4. Mix Tomato Salsa ingredients in a bowl well and chill for 1 hour.
5. To serve, plate skewered barramundi satay on a plate and spoon some salsa on the side.