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Panko and Seasame Crusted Barramundi


2 pounds Australis Barramundi fillets, cut into 3 inch pieces
3/4 cup All-purpose flour (used whole wheat flour)
1 tablespoon Chinese 5-spice powder
2 eggs
3 oz. whole milk
3 oz. soy sauce
1 tablespoon rice wine vinegar
1 cup Panko bread crumbs
1/4 cup white sesame seeds
1/4 cup black sesame seeds

Combine flour and 5-spice powder and set aside.

Whip eggs, add soy sauce, milk, vinegar and mix well.

Combine Panko bread crumbs and sesame seeds and blend well.

Dredge barramundi pieces in flour mixture, then place in egg and soy mixture for 5-6 minutes. Drain excess liquid and toss barramundi into the Panko and sesame mixture.

Heat a small amount of oil in a saute pan over medium-high heat. Add breaded barramundi pieces and cook 1-2 minutes on both sides until golden brown. Place on a baking pan and bake at 350F  for 5-6 minutes until done.

Wasabi Aioli:

3 tablespoon Reduced Fat Mayonnaise with Olive Oil
3 tablespoon Greek yogurt
1 tablespoon wasabi paste
1 clove garlic, minced
half a lemon
Kosher salt and freshly ground pepper

Mix all ingredients until you get a smooth consistency. Serve with Katsu or with your favorite veggie.

*The meaty texture of the barramundi and the crunch of the panko and sesame were layers of different texture and a superb dish. Best served with brown rice wtih lemon and Wasabi  Aioli. enJOY!!!

Source: The Better Fish Created by Brian Gonyer, Executive Chef of  The Deerfield Inn