Crispy Skin Fish with Sweet Chilli Salsa

  • Prep time 10 minutes

  • Cooking time 40 minutes - Overnight refrigeration

  • Total time 50 minutes

  • Serves 4

  • Difficulty Medium

Serving Suggestion
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  • 140ml Trident sweet chilli sauce
  • 4 200g fillets of barramundi (white fish)
  • 50g lemon grass paste
  • 2-3 red chillies
  • 1 lime
  • 1 handful of coriander
  • 1 spring onion sprig
  • 100g crushed tin tomatoes
  • 1 tbsp baking soda
  • ½ cup corn flour
  • ⅛ cup dried coriander
  • Sea salt
  • Ground black pepper
  • Vegetable oil

Step 1 - Take fish portions and spread lemongrass paste over fillet side up and store in fridge overnight.

Step 2 - On a plate mix baking soda, corn flour, dried coriander, salt and pepper. Take large fry pan on high heat, add vegetable oil for shallow fry.

Step 3 - Place fish fillet skin side down into flour mixture, tap off excess flour. Add fillet to pan skin side down, cook for 5 mins then flip and repeat.

Step 4 - Slice red chillies, spring onion, coriander and place in bowl. Mix with Trident sweet chilli sauce, crushed tin tomatoes and lime juice.

Step 5 - Remove fillets from pan, place on paper towel resting until ready to serve with sweet chilli salsa mix.



Today it's so easy to create delicious, wok-inspired Asian meals at home with fresh ingredients and Trident's range of authentic Asian products... and you don't have to be a professional chef to do it.

On our website you'll find great recipes to create delicious Asian meals that family and friends are sure to love

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