A simple cucumber salad with sour cream is a perfect match to ghee-cooked crumbed fish.
- 2 fillets barramundi
- Sea salt and black pepper, to season
- 75 g (½ cup) plain flour
- 2 eggs, lightly beaten
- 110 g (1 cup) fine breadcrumbs
- 500 ml (2 cups) ghee
- lemon wedges, to serve
- 3 short cucumbers, finely sliced
- pinch of salt
- 125 g (½ cup) sour cream
- 2 tbsp finely shredded dill
- 1 tbsp white wine vinegar
- pinch of sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the cucumber salad, using a mandolin or large sharp knife, thinly slice the cucumbers. Place in a bowl with a pinch of salt and lightly massage into the cucumbers. Set aside for 15 minutes. Squeeze out any excess moisture from the cucumbers and combine with the remaining ingredients.
- Meanwhile, season the barramundi with salt and pepper. Place the flour, beaten egg and breadcrumbs in separate bowls. Lightly dust the fish in flour, then dip in the egg and then in the breadcrumbs.
- Heat a large frying pan over medium heat and add the ghee. Heat the ghee to 180˚C. Fry the barramundi for about 3 minutes on each side until golden brown. Drain on a wire rack, then season with a little sea salt and serve with the cucumber salad and lemon wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.