Pan Fried Barramundi with Lemon Garlic Butter Sauce
If salmon is a bit of a stretch and you still love fish, this menu is a perfect fallback. Served with fragrant oriental rice, the barramundi (siakap) fillet is pan-fried at high heat skin down and then switch to medium once turned flesh down. Once served, it is overwhelm-dripped with lemon garlic butter sauce. Make no mistake - There’s a lot of butter in this sauce which is why it tastes so good! Try this and you should be able to forget about the salmon for a while :D
If salmon is a bit of a stretch and you still love fish, this menu is a perfect fallback. Served with fragrant oriental rice, the barramundi (siakap) fillet is pan-fried at high heat skin down and then switch to medium once turned flesh down. Once served, it is overwhelm-dripped with lemon garlic butter sauce. Make no mistake - There’s a lot of butter in this sauce which is why it tastes so good! Try this and you should be able to forget about the salmon for a while :D
